2 Dakika Kural için Chocolate TEMPERING MACHINE
2 Dakika Kural için Chocolate TEMPERING MACHINE
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Also the taste güç be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.
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There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it has also been tried to combine it with other systems, e.
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Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
The Micron Ball Refinder allows you 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.
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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
Faster working time: The machine is faster than a cocoa melanger, which means you sevimli create larger batches of chocolate in less time.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not 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 three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.
In Chocolate OIL MELTING –TURBO RENDER this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.