The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
Katışıksız triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent set of rolls. The five roll refiner özgü four (4) refining steps, each roll başmaklık a different speeds. Pressures are controlled bey well.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such as snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste CHOCOLATE PREPARATION MIXER different.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.
Used to make a variety of chocolate & nut pastes, as well as spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.
The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
If you’re considering acquiring a panning machine for chocolate, then it’s important to know what to look for. Professional chocolatier Simon Knott shares his experience with chocolate panning machines, and his buying tips.
To wrap up this blog post, we want to finish with a quick comment about our CocoTerra chocolate maker. We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’