CHOCOLATE PREPARATION MIXER Seçenekler

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Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

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One of the first things a chocolate producer başmaklık to consider are the influences of recipe, ingredients and particles on chocolate mass properties birli 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.

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiÅŸ 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.

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Powders of extremely high fineness birey easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill başmaklık the advantage of a smaller footprint and larger cooling jacket.

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known kakım chocolate liquor. Birli the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.

Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our bitiÅŸ refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.

Crumb Chocolate HORIZONTAL BALL REFINER is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies güç be used, as with other chocolate types.

With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the ferde, ensuring the movement of the chocolate, cream or paste.

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Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.