Chocolate Melting Tank - Genel Bakış
Chocolate Melting Tank - Genel Bakış
Blog Article
Unfortunately the very popular Petzomat is hamiş built any more, but alternatives from other companies are available. Nowadays chocolate producers hayat strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and emanet handle up to 3 batcher per hour.
RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which can be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
One of the first things a chocolate producer saf to consider are the influences of recipe, ingredients and particles on chocolate mass properties bey discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
There is a standard 1 year warranty for these CHOCOLATE PREPARATION MIXER units. Please see the complete Warranty for more details.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
Choosing the right chocolate refiner can be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.
Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’