Büyülenme Hakkında CHOCOLATE PREPARATION MIXER

Büyülenme Hakkında CHOCOLATE PREPARATION MIXER

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Also the taste kişi be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.

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 has adopted the advantages of many horizontal ball mill such as German BUHLER, Naichi, and Lehman, and  also cold and hot water internal circulation automatic temperature control system.

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.

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So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Bey a asgari shear rate is necessary for the measurement, usually the yield value has to be extrapolated from the flow curve according to manken equations, like the ones developed by Casson and Windhab1. Yield values or Chocolate DOUBLE TUBE BALL REFINER measurements at low shear stress also have a great practical importance, kakım many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice katışıksız to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such bey snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.

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With ProfiNet, ABEthernet and WLAN interfaces, you hayat run and monitor your refining process from smart mobile devices. We yaşama also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.

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With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the ferde, ensuring the movement of the chocolate, cream or paste.

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