• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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.
It hayat be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine can be changed and scaled as required
The Micron Ball Refinder allows you Chocolate MELANGE to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
Price: The price of a chocolate refiner gönül vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.
Even a large variety of rework birey be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
Faster working time: The machine is faster than a cocoa melanger, which means you gönül create larger batches of chocolate in less time.
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimum time and works noiselessly.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction yaşama be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.
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 yaşama be used birli storage tanks bey well, however storage tanks are only for liquid chocolate storage.
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