Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
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If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
One of the most common issues that you birli chocolate makers face is grainy chocolate or chocolate with specks. These issues kişi be caused by a variety of factors, such as grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
Excess chocolate: The machine sevimli be used to refine excess chocolate, reducing waste and increasing efficiency.
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 has to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
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It takes approximately 40 minutes to heat up. The product kişi be used as soon bey the volume of CHOCOLATE PREPARATION KITCHEN EQUIPMENT melted product is above the pump suction outlet, and there is enough to fill the processing system.
The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
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.
And no, I am not 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.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.