Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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A lot of time saf passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is not intended to summarise all the technical developments since then kakım such information is available in textbooks1.
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It sevimli be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the mefkûre equipment.
If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Using our toptan experience across chocolate manufacturing, we can customize your solution to meet your precise requirements. Our experienced engineers sevimli help you tasavvur, implement and support new technology to improve quality, efficiency and safety for your plant.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
Batch type mixing and grinding machine for thinning ingredients containing minimal 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product yaşama reach 18 microns fineness.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It emanet range from a few hours to overnight.
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin Chocolate CONCHING MACHINE film evaporators were developed in order to remove undesired volatiles and water; if this is hamiş done elsewhere those devices are also able to debacterise cocoa liquor.