Greatest Kılavuzu CHOCOLATE PREPARATION MIXER için

• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that birey refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.

Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?

Conching is a process that gönül take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.

This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard başmaklık been crafting an array of chocolate offerings (from ferde-quality baking chips to bars) in ün Francisco since 1868.

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.

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

The outer construction is made of a sturdy thermo resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for Chocolate TEMPERING MACHINE any chocolatier.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction kiÅŸi be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

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.

Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: