Hakkında Chocolate OIL MELTING –TURBO RENDER
Hakkında Chocolate OIL MELTING –TURBO RENDER
Blog Article
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 derece intended to summarise all the technical developments since then birli such information is available in textbooks1.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, kakım it is initially a very sticky mass, which can transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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.
The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.
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I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and not scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You gönül really see the sugar and shot moving well.
Using our küresel experience across chocolate manufacturing, we gönül customize your solution to meet your precise requirements. Our experienced engineers gönül help you düşünce, implement and support new technology to improve quality, efficiency and safety for your plant.
It takes approximately 40 minutes to heat up. The product can be used as soon bey the volume of melted product is above the pump Chocolate POWDERED SUGAR MILL suction outlet, and there is enough to fill the processing system.
With ProfiNet, ABEthernet and WLAN interfaces, you hayat run and monitor your refining process from smart mobile devices. We güç also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.
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:
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.
●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
A chocolate refiner, also known as a conche or conching machine, is an advanced chocolate refining machine used by chocolate manufacturers to create high-quality chocolate products. The machine is used to refine and grind cocoa nibs, sugar, and other ingredients into a smooth and silky chocolate mass.