Chocolate STORAGE TANK Sırları
Chocolate STORAGE TANK Sırları
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These industrial-grade melters are equipped with an open-toparlak single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
Since 1997 he başmaklık been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and has published a number of papers and patents. For further information visit: .
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
The Refiner/Conche has a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
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Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our final refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction güç be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
Recently, Bühler seems to have Chocolate Melting Tank followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this can be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding güç be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process dirilik be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.