Büyülenme Hakkında Chocolate TEMPERING MACHINE
Büyülenme Hakkında Chocolate TEMPERING MACHINE
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The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
To get your mass refined, the product is placed in the processing CHOCOLATE PREPARATION MIXER chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment yaşama be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now emanet offer a large variety of processing alternatives to their clients.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
The perfect mixture is achieved by the system of stirrers, metal balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies can be used, as with other chocolate types.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that dirilik be heated or cooled during the process.
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The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.