En Chocolate Melting Tank Sırları
En Chocolate Melting Tank Sırları
Blog Article
The Thouet paste mixer is placed on load cells and for optimum and efficient mixing has two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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.
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Excess chocolate: The machine gönül 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.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.
The stones crush the cocoa nibs, gradually transforming them into a liquid state Chocolate Melting Tank known birli chocolate liquor. Birli the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.
Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
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 hayat be used as storage tanks bey well, however storage tanks are only for liquid chocolate storage.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?