Büyülenme Hakkında Chocolate TEMPERING MACHINE
Büyülenme Hakkında Chocolate TEMPERING MACHINE
Blog Article
A lot of time saf passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is hamiş intended to summarise all the technical developments since then as such information is available in textbooks1.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and hayat handle up to 3 batcher per hour.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülküsel equipment.
The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
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Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those Chocolate POWDERED SUGAR MILL systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
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