Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
If you want to make çağcıl smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
Larger than alışılagelen drums on the drive and turn-around stations allowing for much thicker than typical steel belt
If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.
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To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment birey be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now can offer a large variety of processing alternatives to their clients.
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The melter is designed so all surfaces are removable or accessible, and without laminate faces. It özgü removable components to improve cleaning so you hayat meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that emanet be heated or cooled during the process.
Chocolate melangers are a common tool in the arka of chocolate making because it helps to achieve a silky smooth texture, refines gritty particles in the chocolate, and enhances the overall taste and mouthfeel of the product.
After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik başmaklık now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research başmaklık also shown that milk chocolate of good flow properties and taste can be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy aktarma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time güç be short if just drying is needed, e.g.