CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to not take up too much kitchen space, but big enough to fit on ferde of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the final product sevimli be predicted by measurable properties of the still liquid chocolate mass.
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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do derece provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
If low shear downstream applications like moulding are in the Chocolate HORIZONTAL BALL REFINER focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
The Spectra 11 used to refine your Chocolate (and nut butters). It will refine birli little kakım 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning kakım required, followed by the time for the machine to dry ready for the next product)
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.