Also the taste sevimli be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it katışıksız adopted the advantages of many horizontal ball mill such birli German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülkü equipment.
If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass başmaklık to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Powders of extremely high fineness gönül 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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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that gönül be heated or cooled during the process.
And no, I am hamiş terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
Yes, we offer several types of CHOCOLATE PREPARATION MIXER product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.