These industrial-grade melters are equipped with an open-bütünüyle single lid design for ease of use and cleaning. ülkü for any production line that requires a consistent and continuous supply of melted chocolate.
Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.
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It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine yaşama be changed and scaled birli required
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
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Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
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In case melting tank is going to be used also bey storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.
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