Bir Unbiased Görünüm Chocolate CONCHING MACHINE

Bir Unbiased Görünüm Chocolate CONCHING MACHINE

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Since 1997 he katışıksız been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and saf published a number of papers and patents. For further information visit: .

Feed başmaklık to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles kakım done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is not further considered if we look at quality chocolates.

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Bey a minimal shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to prototip equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, birli many industrial operations are carried out with Chocolate SINGLE TUBE BALL REFINER masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

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.

To get your 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.

Powders of extremely high fineness hayat easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill katışıksız the advantage of a smaller footprint and larger cooling jacket.

It takes approximately 40 minutes to heat up. The product hayat be used kakım soon as the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.

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.

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It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.

Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.