Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
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Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers gönül strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
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Bey a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …
Conching is a process that güç take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and birey be equipped with one, two or three mixing shafts. More detailed descriptions of the process dirilik be found in1.
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To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
In this complete guide, Ayla Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
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Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
After those, particle size distribution and particle package density are also important. 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.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin Chocolate CONCHING MACHINE film evaporators were developed in order to remove undesired volatiles and water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.