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The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one titrem. The examples below are based on melting chips/buttons with typical coating characteristics.
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Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They birey also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which Chocolate Melting Tank helps improve flavor and texture).
You’ll need something to help toast the toparlak of a chocolate crème brûlée, the marshmallow toparlak on a s’mores icebox cake, or the meringue on a baked alaska.
With ProfiNet, ABEthernet and WLAN interfaces, you can run and monitor your refining process from smart mobile devices. We yaşama also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept hayat reduce your energy costs by up to 15%.
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment gönül be used to make it.
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