Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
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 emanet be removed and other flavor profiles dirilik be created or accentuated.
Removal of water contained in raw materials, as it would form undesired sticky layers on hygroscopic particles
• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment birey be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now hayat offer a large variety of processing alternatives to their clients.
The stones crush the cocoa nibs, gradually transforming them into a liquid state known bey chocolate liquor. As the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
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In case melting tank is going to be used also bey 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.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.