Hakkında Chocolate OIL MELTING –TURBO RENDER
Hakkında Chocolate OIL MELTING –TURBO RENDER
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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 arka technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
Just starting out? Find out the essential equipment you’ll need to make çağdaş, smooth chocolate on a small scale at home.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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Melangers, or stone grinders, emanet have adjustable speed and pressure controls to control the texture of the chocolate being produced.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.
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What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders emanet not do.
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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.
It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.