Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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A lot of time has 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 derece intended to summarise all the technical developments since then as such information is available in textbooks1.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
Tempered chocolate özgü to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter yaşama be transfered to storage tank so equipment to be ready for the next melting batch.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor can also optimize throughput, giving you up to 10% more productivity.
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Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-art tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it hamiş only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
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.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.
It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.
Beside chocolate melting tank for laboratory use, we produce melters CHOCOLATE PREPARATION MIXER for small workshops and medium-sized confectionery manufacturers.