Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.

The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your final refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.

Of course hamiş all questions could be answered. In particular the last point, as process equipment is usually designed individually by machine manufacturers for their clients.

One of the first things a chocolate producer has to consider are the influences of recipe, ingredients and particles on chocolate mass properties kakım discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.

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Faster working time: The machine is faster than a cocoa melanger, which means you yaşama create larger batches of chocolate in less time.

The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

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You’ll need something to help toast the ferde of a chocolate Chocolate MELANGE crème brûlée, the marshmallow toparlak on a s’mores icebox cake, or the meringue on a baked alaska.

Batch type mixing and grinding machine for thinning ingredients containing asgari 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product güç reach 18 microns fineness.

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Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)

For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.

The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.