The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
Tempered chocolate katışıksız 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 yaşama be transfered to storage tank so equipment to be ready for the next melting batch.
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine birey be changed and scaled as required
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Powders of extremely high fineness yaşama easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill başmaklık the advantage of a smaller footprint and larger cooling jacket.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
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The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
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