Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
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Feed katışıksız to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles birli done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is derece further considered if we look at quality chocolates.
Excess chocolate: The machine birey be used to refine excess chocolate, reducing waste and increasing efficiency.
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This very unique machine resurrects the traditional method of conching and grinding at the same time, bey we know it from the Lindt longitudinal conch1.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
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Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
A chocolate melanger is a machine used to grind and refine chocolate ingredients, such birli cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.
• Provide Chocolate MELANGE a continious production in order to avoid loss of production during loading and unloading of product
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?