CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
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Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor yaşama also optimize throughput, giving you up to 10% more productivity.
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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiş provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential Chocolate Melting Tank ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
It güç be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
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.
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: