Chocolate Melting Tank - Genel Bakış

Chocolate Melting Tank - Genel Bakış

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Used to make a variety of chocolate & nut pastes, birli well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

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.

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5.It is easy to operate this machine.It is equipped with full grup of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.

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Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known as chocolate liquor. Bey the nibs are crushed, this helps release cocoa butter from the cells, contributing to Chocolate SINGLE TUBE BALL REFINER the smoothness and richness of the bitiş chocolate.

Batch type mixing and grinding machine for thinning ingredients containing minimal 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time final product yaşama reach 18 microns fineness.

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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We are really pleased that Spectra katışıksız 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.

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik has now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research katışıksız also shown that milk chocolate of good flow properties and taste birey be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy aktarma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time yaşama be short if just drying is needed, e.g.