Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
Blog Article
As chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is found when the mass starts to flow. Interaction between particles is considered to be responsible for this behaviour3, which is very different to Newtonian fluids such birli water.
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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles birey be removed and other flavor profiles hayat be created or accentuated.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
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.
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.
Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient çingene olive press, but driven by a motor rather than people or animals.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.
Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our final refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
Yes, the product Chocolate CONCHING MACHINE outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this kişi be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding hayat be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process güç be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.