Chocolate Melting Tank - Genel Bakış

Chocolate Melting Tank - Genel Bakış

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

Let's make a delicious chocolate snack that's great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you're a fan of this timeless treat, get ready to discover how to make them at home with our simple...

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We deliver innovative machinery solutions for our customers through collaboration, direct access to our technical team, and willingness to adapt.

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Birli a minimum shear rate is necessary for the measurement, usually the yield value saf to be extrapolated from the flow curve according to sistem equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, bey many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

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.

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.

 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation

The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

The steel belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to Chocolate MELANGE the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.

To wrap up this blog post, we want to finish with a quick comment about our CocoTerra chocolate maker.  We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.

This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.