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Equipment on a pilot plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
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One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues sevimli be caused by a variety of factors, such as grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiş provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
Excess chocolate: The machine güç be used to refine excess chocolate, reducing waste and increasing efficiency.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
It sevimli be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are hamiş popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this emanet be CHOCOLATE PREPARATION KITCHEN EQUIPMENT achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding dirilik be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process sevimli be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.