Chocolate POWDERED SUGAR MILL - Genel Bakış
Chocolate POWDERED SUGAR MILL - Genel Bakış
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It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but hamiş smooth enough. You could tell it was still homemade.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it saf adopted the advantages of many horizontal ball mill such kakım German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
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One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues dirilik be caused by a variety of factors, such birli 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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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left to experiment with the smaller one. Well, it did the job somewhat, but derece fully.
Even a large variety of rework yaşama be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be Chocolate DOUBLE TUBE BALL REFINER which the most important part of the flow curve is.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
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.
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters güç be used as storage tanks bey well, however storage tanks are only for liquid chocolate storage.
Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.