Detaylar, Kurgu ve Chocolate TEMPERING MACHINE

Detaylar, Kurgu ve Chocolate TEMPERING MACHINE

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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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The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).

During the process the remaining fat and emulsifier are added. Conches are built in various forms and hayat be equipped with one, two or three mixing shafts. More detailed descriptions of the process yaşama be found in1.

We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help. 

Melangers birey also act kakım conches, since they kişi heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and kişi contribute to a poor mouthfeel.  

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari 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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Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging Chocolate HORIZONTAL BALL REFINER contribute to refining chocolate, they serve different purposes and involve different techniques.

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