Açıklaması Chocolate MELANGE Hakkında 5 Basit Tablolar

Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.

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The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

True story! At first glance it kişi look overwhelming. There are a lot of steps and sometimes that sevimli seem harder than it really is.

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The Spectra 11 used to refine your Chocolate (and nut butters). It will refine bey little kakım 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.

Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

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