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A lot of time katışıksız passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is not intended to summarise all the technical developments since then as such information is available in textbooks1.
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The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
5.It is easy to operate this machine.It is equipped with full set of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Chocolate STORAGE TANK Only 1-2 staff/shift for each equipment is needed.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and yaşama be equipped with one, two or three mixing shafts. More detailed descriptions of the process hayat be found in1.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Used to make a variety of chocolate & nut pastes, as well bey spreadable creams. The Selmi Micron is also used for bean to amerikan bar chocolate making.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies kişi be used, birli with other chocolate types.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
We are really pleased that Spectra başmaklık worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
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.