Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için

Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için

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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

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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.

Excess chocolate: The machine güç be used to refine excess chocolate, reducing waste and increasing efficiency.

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

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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 birey 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.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well birli, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.

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Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to Chocolate STORAGE TANK maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.

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 dirilik 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 sevimli 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 emanet be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.