Chocolate Melting Tank - Genel Bakış

Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.

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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.

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.

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

• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such birli 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.

Using our toptan experience across chocolate manufacturing, we yaşama customize your solution to meet your precise requirements. Our experienced engineers birey help you çekim, implement and support new technology to improve quality, efficiency and safety for your plant.

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.

YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in asgari time and works noiselessly.

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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.

If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.