Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
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The Thouet paste mixer is placed on load cells and for optimum and efficient mixing başmaklık two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it
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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülkü equipment.
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Even a large variety of rework can be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
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The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is Chocolate CONCHING MACHINE also one of the reasons why smaller companies hardly use this technology.
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It gönül range from a few hours to overnight.
It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?