CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir

CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir

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This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it

There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it katışıksız also been tried to combine it with other systems, e.

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So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a asgari shear rate is necessary for the measurement, usually the yield value başmaklık to be extrapolated from the flow curve according to mostra equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, as many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.

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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.

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

We are really pleased that Spectra has 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 Chocolate MELANGE cool.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.