Hakkında Chocolate SINGLE TUBE BALL REFINER
Hakkında Chocolate SINGLE TUBE BALL REFINER
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Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers birey strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
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One of the first things a chocolate producer has to consider are the influences of recipe, ingredients and particles on chocolate mass properties bey discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine birey be changed and scaled kakım Chocolate STORAGE TANK required
Faster working time: The machine is faster than a cocoa melanger, which means you emanet create larger batches of chocolate in less time.
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.
Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.
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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It katışıksız removable components to improve cleaning so you kişi meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
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 hamiş 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.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.