We have been experimenting, and have verified that if you get your nibs very clean, the Stone Melanger will also grind the nibs to liqueur, saving the Champion step. Personally I find it a bit tedious for a large batch because you birey only add a few ounces at a time, but the choice is yours.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it özgü adopted the advantages of many horizontal ball mill such kakım German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
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.
Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-peş tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it not only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
If you love eating chocolate or are thinking about becoming a chocolate maker, you've come to the right place. We're here to talk about the chocolate flavor wheel, a helpful tool for understanding and describing the many flavors that come directly from the cocoa...
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such birli snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
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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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With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the top, Chocolate MELANGE ensuring the movement of the chocolate, cream or paste.
If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment can be used to make it.
Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.