Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
It can be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
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For düzgülü operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they can help create smooth, creamy chocolate.
In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper
Schmidt continues to operate with a core focus on producing high quality products and solutions for customers within the schedule required.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
As delivery is made to many countries with different electrical plug standards, the standard 220v product may not suit your standard outlet and there may be instances when you may have to have the plug replaced to suit your conditions.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure Chocolate OIL MELTING –TURBO RENDER your melter specifications align with your business requirements.