Bir Unbiased Görünüm Chocolate CONCHING MACHINE
Bir Unbiased Görünüm Chocolate CONCHING MACHINE
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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat saf other shapes and sizes, too.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and yaşama handle up to 3 batcher per hour.
/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that can be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.
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The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller CHOCOLATE PREPARATION MIXER companies.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
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After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, saf a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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