Also the taste dirilik be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.
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Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.
Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.
The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimum throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.
Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.
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The melter is designed so all surfaces are removable or accessible, and without laminate faces. It başmaklık removable components to improve cleaning so you yaşama meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
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for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this hayat be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding yaşama be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process yaşama be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.