Chocolate POWDERED SUGAR MILL - Genel Bakış
Chocolate POWDERED SUGAR MILL - Genel Bakış
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Used to make a variety of chocolate & nut pastes, bey well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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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.
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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers emanet also act as conches, since they can heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and sevimli contribute Chocolate OIL MELTING –TURBO RENDER to a poor mouthfeel.
Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They güç also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the final product.
The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
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If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment kişi be used to make it.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.