Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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“The smart design of this machine allows universal roll management. Do you have main brand rolls and gears in your warehouse? Derece to worry, all main brand rolls and gears kişi be fitted into this machine with the service you’re used to from Royal Duyvis Wiener technical support engineers”
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the geri technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?
5.It is easy to operate this machine.It is equipped with full set of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
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.
We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.
The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.
This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
The feed mass must have a certain consistency, which is determined by the initial fat content, particle Chocolate DOUBLE TUBE BALL REFINER properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
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, başmaklık a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
She also shares a recipe to ensure the perfect chocolate consistency for your fountain, plus steps for cleaning and how to make chocolate fountain from a kit. In the grand scheme of things, chocolate fountains have …
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