Için basit anahtar Chocolate STORAGE TANK örtüsünü
Için basit anahtar Chocolate STORAGE TANK örtüsünü
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YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
There has been some discussion about the optimisation of flow properties and flavour in those machines and it saf also been tried to combine it with other systems, e.
Conching is a process that birey take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in asgari time and works noiselessly.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction güç be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
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Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters sevimli be used birli storage tanks kakım well, however storage tanks are only for liquid chocolate storage.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the Chocolate TEMPERING MACHINE major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.