Bir İnceleme Chocolate OIL MELTING –TURBO RENDER

Bir İnceleme Chocolate OIL MELTING –TURBO RENDER

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The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.

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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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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Faster working time: The machine is faster than a cocoa melanger, which means you sevimli create larger batches of chocolate in less time.

If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass başmaklık to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

Powders of extremely high Chocolate OIL MELTING –TURBO RENDER fineness sevimli easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.

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This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

The melter is designed so all surfaces are removable or accessible, and without laminate faces. It özgü removable components to improve cleaning so you yaşama meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It can range from a few hours to overnight.

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 gönül be used to make it.

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 saf also shown that milk chocolate of good flow properties and taste kişi 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 taşıma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time kişi be short if just drying is needed, e.g.