IçIN BASIT ANAHTAR CHOCOLATE MELANGE öRTüSüNü

Için basit anahtar Chocolate MELANGE örtüsünü

Için basit anahtar Chocolate MELANGE örtüsünü

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The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your final refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.

It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications

From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and can be equipped with one, two or three mixing shafts. More detailed descriptions of the process sevimli be found in1.

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Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They sevimli also Chocolate Melting Tank serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).

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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges

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Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur:

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