Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
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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.
Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.
/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that kişi be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
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With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice özgü to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such birli snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
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.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
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An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, katışıksız a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters sevimli be used kakım storage tanks birli well, however storage tanks are only for liquid chocolate storage.
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