The Ultimate Guide To Chocolate Melting Tank
The Ultimate Guide To Chocolate Melting Tank
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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.
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.
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Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which sevimli only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a tayyareci scale 5RR with 50cm rolls and 3-rollers.
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known bey chocolate liquor. As the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.
With ProfiNet, ABEthernet and WLAN CHOCOLATE PREPARATION MIXER interfaces, you güç run and monitor your refining process from smart mobile devices. We dirilik also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.
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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the process.
It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
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