En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and emanet handle up to 3 batcher per hour.
It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
Conching is a process that kişi take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice saf to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such as snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
Even a large variety of rework hayat be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning Chocolate DOUBLE TUBE BALL REFINER a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that hayat be heated or cooled during the process.
The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: