Hakkında Chocolate SINGLE TUBE BALL REFINER

Hakkında Chocolate SINGLE TUBE BALL REFINER

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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.

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.

Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

One of the most common issues that you bey chocolate makers face is grainy chocolate or chocolate with specks. These issues yaşama be caused by a variety of factors, such bey grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.

Excess chocolate: The machine güç be used to refine excess chocolate, reducing waste and increasing efficiency.

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I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left CHOCOLATE PREPARATION MIXER to experiment with the smaller one. Well, it did the job somewhat, but hamiş fully.

Chocolate melangers consist of a drum, rotating stones and a granite grinding surface.  Think of an ancient çingene olive press, but driven by a motor rather than people or animals.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, as well as, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

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With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the ferde, ensuring the movement of the chocolate, cream or paste.

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.

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