Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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These industrial-grade melters are equipped with an open-ferde single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.
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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.
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.
It occupies minimum space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine sevimli be changed and scaled as required
In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and toptan drivers that are influencing these changes. Brands that stay head Chocolate CONCHING MACHINE lead by emulating credibility, being contemporary and innovative.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
Choosing the right chocolate refiner can be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
Some time ago it was very difficult to find equipment for small scale chocolate making. This saf changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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 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.