CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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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.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
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Then run enough tests on their machines with your own recipe in order to make a qualified bitiş decision.
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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass özgü to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
The Spectra 11 used to refine your Chocolate (and nut butters). It will refine kakım little bey 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
It takes approximately 40 minutes to heat up. The product dirilik be used bey soon kakım the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders sevimli not do.
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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.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is Chocolate POWDERED SUGAR MILL related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’