Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER
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In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
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.
The machine is slower than a chocolate refiner but is ülküsel for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that güç refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and dirilik refine the chocolate to a finer particle size.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the final product gönül be predicted by measurable properties of the still liquid chocolate mass.
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True story! At first glance it güç look overwhelming. There are a lot of steps and sometimes that can seem harder than it really is.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment yaşama be combined either with horizontal or vertical ball mills15. Together with Chocolate Melting Tank the traditional refining conching solutions (see above) the company now yaşama offer a large variety of processing alternatives to their clients.
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.
High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction emanet be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
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And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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