Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT

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Unfortunately the very popular Petzomat is derece built any more, but alternatives from other companies are available. Nowadays chocolate producers yaşama strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.

If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around. 

Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are derece considered here, although many properties of the final product gönül be predicted by measurable properties of the still liquid chocolate mass.

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

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Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

With ProfiNet, ABEthernet and CHOCOLATE PREPARATION KITCHEN EQUIPMENT WLAN interfaces, you gönül run and monitor your refining process from smart mobile devices. We can also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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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: