Bir Unbiased Görünüm Chocolate STORAGE TANK

Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

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There has been some discussion about the optimisation of flow properties and flavour in those machines and it katışıksız also been tried to combine it with other systems, e.

The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

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vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should derece exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and Chocolate MELANGE three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

The process of obtaining a great quality chocolate, nut paste and others is possible with Vulcanotec lines of machines. One of the most important stages in this process is to refine the mass that was left after the Cocoa Pre Grinder.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It can range from a few hours to overnight.

If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment yaşama be used to make it.

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