Bir Unbiased Görünüm Chocolate CONCHING MACHINE
Bir Unbiased Görünüm Chocolate CONCHING MACHINE
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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.
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/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that hayat be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor dirilik also optimize throughput, giving you up to 10% more productivity.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and gönül be equipped with one, two or three mixing shafts. More detailed descriptions of the process güç be found in1.
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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.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the final product.
Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry kakım well.
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 CHOCOLATE PREPARATION KITCHEN EQUIPMENT 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.
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Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing system. Conveyors may also be installed using cieling suspension with special fixing devices.
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