Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması

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Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

There özgü been some discussion about the optimisation of flow properties and flavour in those machines and it özgü also been tried to combine it with other systems, e.

One of the most common issues that you bey chocolate makers face is grainy chocolate or chocolate with specks. These issues yaşama be caused by a variety of factors, such as grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.

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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface.  Think of an ancient çingene olive press, but driven by a motor rather than people or animals.

Some time ago it was very difficult to find equipment for small scale chocolate making. This saf changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.

Proving its quality with ISO 9001:2008, CE and GOST-R certificates, our company also has an experienced and constantly improving management and technical staff. Acting within the framework of cooperation with universities, a company that saf an experienced technical consultant in this field, and that includes derece only production but also R&D activities, has realized the structuring.

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The steel belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.

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.

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız CHOCOLATE PREPARATION MIXER now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research has also shown that milk chocolate of good flow properties and taste kişi be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy transfer, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time hayat be short if just drying is needed, e.g.