Greatest Kılavuzu Chocolate SINGLE TUBE BALL REFINER için
Greatest Kılavuzu Chocolate SINGLE TUBE BALL REFINER için
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That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition pas makers.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
It occupies asgari space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine dirilik be changed and scaled as required
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
To get your Chocolate CONCHING MACHINE mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
Excess chocolate: The machine gönül be used to refine excess chocolate, reducing waste and increasing efficiency.
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
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 final 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.
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.
If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment yaşama be used to make it.
The environment inside the Refiner is controlled, so the temperature does hamiş increase and prevents the chocolate of being burnt.