Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
Blog Article
Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.
This cookies is grup by Google Universal Analytics to throttle the request rate to limit the collection of veri on high traffic sites.
It is used in making chocolate with substances such birli cocoa, oil, milk powder. Technicial Specifications
Since we respect your right to privacy, you dirilik choose not to permit data collection from certain types of services. However, not allowing these services may impact your experience.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Your browser isn’t supported anymore. Update it to get the best YouTube experience and our latest features. Learn more
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 has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment kişi be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now birey offer a large variety of processing alternatives to their clients.
The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps Chocolate Melting Tank to create a smoother texture and more consistent flavor.
If you have any questions or comments, feel free to contact us through our social media channels. We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Facebook.
Making your own chocolate? have questions about any step of the process? Why hamiş Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new Baba videoteyp series where he demonstrates the real world answers to your chocolate making questions!
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this birey be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding birey be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process birey be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.