CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
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Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers güç strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
Equipment on a uçucu plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
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Larger than alışılagelen drums on the drive and turn-around stations allowing for much thicker than typical steel belt
If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.
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.
The Refiner/Conche özgü a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
High specific surface of the processed chocolate mass birli a precondition for intensive exchange reactions with the supplied ambient air
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A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
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 kişi 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 gönül be performed from a buffer mixer by two vertical Chocolate TEMPERING MACHINE 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 birey be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.