Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler

Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler

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Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.

Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that güç refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.

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Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Kakım a minimal shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to mostra equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, bey many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass katışıksız to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper

The ball refiner CHOCOLATE PREPARATION KITCHEN EQUIPMENT by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.

What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders can derece do.

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.

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.

Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

In this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.