Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
Saf triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?
Kakım a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …
Conching is a process that güç take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice başmaklık to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, bey well birli, the çağcıl ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
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.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It birey range from a few hours to overnight.
Pump: vane pump with adjustable speed, with reversal rotation, easy Chocolate STORAGE TANK to remove for cleaning and antibacterial GHA treatment
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.