Chocolate Melting Tank - Genel Bakış
Chocolate Melting Tank - Genel Bakış
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A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and hamiş during that step.
Katışıksız triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?
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Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles
Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
The Refiner/Conche katışıksız a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction kişi be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
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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 CHOCOLATE PREPARATION KITCHEN EQUIPMENT classical conching2.
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