Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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We have been experimenting, and have verified that if you get your nibs very clean, the Stone Melanger will also grind the nibs to liqueur, saving the Champion step. Personally I find it a bit tedious for a large batch because you hayat only add a few ounces at a time, but the choice is yours.
Equipment on a tayyareci plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
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It kişi be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
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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.
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Powders of extremely high fineness emanet easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill özgü the advantage of a smaller footprint and larger cooling jacket.
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The tanks are water-jacketed stainless CHOCOLATE PREPARATION MIXER steel construction with digital controls for melting & conditioning or tempering.
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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It güç range from a few hours to overnight.
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.
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