Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
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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.
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.
With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice has to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they hayat help create smooth, creamy chocolate.
Everything you need to know about the cocoa nibs grinder Chocolate is an indulgent treat that başmaklık been enjoyed by many for centuries. Whether you are a chocolate manufacturer or a craft chocolate entrepreneur, you understand the importance of the cocoa nibs grinder in the chocolate making process.
Faster working time: The machine is faster than a cocoa melanger, which means you sevimli create larger batches of chocolate in less time.
Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that gönül be heated or cooled during the process.
After those, particle size distribution and particle package density are also important. Chocolate STORAGE TANK Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
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