Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
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Used to make a variety of chocolate & nut pastes, bey well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
There has been some discussion about the optimisation of flow properties and flavour in those machines and it özgü also been tried to combine it with other systems, e.
Please read the Grinding section about how to use it and it’s limitations. Please note, the bowl is Derece dishwasher safe.
There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.
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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - Chocolate POWDERED SUGAR MILL 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
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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.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.