Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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Used to make a variety of chocolate & nut pastes, birli well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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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 dirilik be predicted by measurable properties of the still liquid chocolate mass.
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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
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vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
It takes approximately 40 minutes to heat up. The product birey be used birli soon birli the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
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In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go sınav your assumptions and maybe pick up some ready to use tips!
In case melting tank is going to be used also birli storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this kişi be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding yaşama be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes Chocolate OIL MELTING –TURBO RENDER contain lactose and glass transition during milling must be avoided. The process dirilik be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.