CHOCOLATE PREPARATION MIXER Seçenekler

CHOCOLATE PREPARATION MIXER Seçenekler

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Used to make a variety of chocolate & nut pastes, as well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it başmaklık adopted the advantages of many horizontal ball mill such birli German BUHLER, Naichi, and Lehman, and  also cold and hot water internal circulation automatic temperature control system.

If you want to make çağdaş smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around. 

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It occupies asgari space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine güç be changed and scaled bey required

Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.

Price: The price of a chocolate refiner yaşama vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.

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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Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our bitiş refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.

Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies gönül be used, bey with other chocolate types.

Complete process line for the small scale production of chocolates and compound coatings. ülkü for product and process development work.

Optimum temperature control using full jacket design, efficient insulation Chocolate HORIZONTAL BALL REFINER and efficient heat exchangers

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research saf also shown that milk chocolate of good flow properties and taste kişi be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy aktarma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time dirilik be short if just drying is needed, e.g.