Greatest Kılavuzu Chocolate CONCHING MACHINE için

Greatest Kılavuzu Chocolate CONCHING MACHINE için

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A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is hamiş intended to summarise all the technical developments since then kakım such information is available in textbooks1.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent grup of rolls. The five roll refiner katışıksız four (4) refining steps, each roll has a different speeds. Pressures are controlled birli well.

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor hayat also optimize throughput, giving you up to 10% more productivity.

Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles

Thinking about a tempering machine for chocolate, but hamiş sure if it’s worth it? Professional chocolatier Simon Knott explains what temperers do, who should (and shouldn’t) get one, CHOCOLATE PREPARATION MIXER and recommends a couple of excellent chocolate tempering machines.

I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You hayat really see the sugar and shot moving well.

Using our toptan experience across chocolate manufacturing, we hayat customize your solution to meet your precise requirements. Our experienced engineers emanet help you tasavvur, implement and support new technology to improve quality, efficiency and safety for your plant.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, bey well birli, the çağcıl ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility

With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the ferde, ensuring the movement of the chocolate, cream or paste.

• Provide a continious production in order to avoid loss of production during loading and unloading of product

Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.