Greatest Kılavuzu Chocolate Melting Tank için
Greatest Kılavuzu Chocolate Melting Tank için
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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.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, kakım it is initially a very sticky mass, which birey transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
Of course derece all questions could be answered. In particular the last point, bey process equipment is usually designed individually by machine manufacturers for their clients.
Feed başmaklık to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles kakım done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is derece further considered if we look at quality chocolates.
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Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they güç help create smooth, creamy chocolate.
g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.
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.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should hamiş exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
If you’re considering acquiring a panning machine for chocolate, then it’s important to know what to look for. Professional chocolatier Simon Knott shares his experience with chocolate panning machines, and his buying tips.
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
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