CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
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“The smart design of this machine allows universal roll management. Do you have main brand rolls and gears in your warehouse? Hamiş to worry, all main brand rolls and gears güç be fitted into this machine with the service you’re used to from Royal Duyvis Wiener technical support engineers”
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.
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 kişi be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
Excess chocolate: The machine can be used to refine excess chocolate, reducing waste and increasing efficiency.
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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
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Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account Chocolate OIL MELTING –TURBO RENDER variations in plasticity without the need to interrupt production or manually intervene.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that dirilik be heated or cooled during the process.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all