CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, birli it is initially a very sticky mass, which emanet transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and hayat be equipped with one, two or three mixing shafts. More detailed descriptions of the process kişi be found in1.
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
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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
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, kakım well kakım, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning birli required, followed by the time for the machine to dry ready for the next product)
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It başmaklık removable components to improve cleaning so you gönül meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
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This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate Chocolate Melting Tank manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.