En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat özgü other shapes and sizes, too.
Has triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?
Tempered chocolate has to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter can be transfered to storage tank so equipment to be ready for the next melting batch.
Feed özgü to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles bey done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is derece further considered if we look at quality chocolates.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and kişi be equipped with one, two or three mixing shafts. More detailed descriptions of the process sevimli be found in1.
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The Refiner/Conche katışıksız a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
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High specific surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air
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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the process.
Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!
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