Benim Chocolate STORAGE TANK Başlarken Çalışmak
Benim Chocolate STORAGE TANK Başlarken Çalışmak
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Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it saf also been tried to combine it with other systems, e.
Unless you're buying roasted nibs a roaster is vital. You may know we don't really advocate for Raw Chocolate and birli such you need to roast your beans both for health and safety but also for flavor. Roasting deeply affects the end taste of your bars.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
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The Refiner/Conche has a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
The performance of the paste mixer is critical to the performance of the Chocolate Melting Tank refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.