Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
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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.
Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?
5.It is easy to operate this machine.It is equipped with full seki of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
Removal of water contained in raw materials, as it would form undesired sticky layers on hygroscopic particles
The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
The Refiner/Conche özgü 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).
Excess chocolate: The machine yaşama be used to refine excess chocolate, reducing waste and increasing efficiency.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the final product.
High specific surface of the processed chocolate mass birli a precondition for intensive exchange reactions with the supplied ambient air
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What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?