Chocolate Melting Tank - Genel Bakış
Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.Let’s make a delicious chocolate snack that’s great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you’re a fan… Read more: How to make chocolate covered raisins
Of course not all questions could be answered. In particular the last point, birli process equipment is usually designed individually by machine manufacturers for their clients.
Then run enough tests on their machines with your own recipe in order to make a qualified final decision.
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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 Anlatı olive press, but driven by a motor rather than people or animals.
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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 final 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.
McCarter/Schmidt özgü become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.
And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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