Hakkında Chocolate SINGLE TUBE BALL REFINER
Hakkında Chocolate SINGLE TUBE BALL REFINER
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Used to make a variety of chocolate & nut pastes, kakım well birli spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
Technicians’ installation and commissioning charges include round-way tickets, inland traffic, lodging and boarding fee are on the Buyer’s account. A service charges of USD 60.00/day per technician applies.
The machine is slower than a chocolate refiner but is mefkûre for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that yaşama refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and emanet refine the chocolate to a finer particle size.
Watch careful hamiş to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!
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True story! At first glance it birey look overwhelming. There are a lot of steps and sometimes that yaşama seem harder than it really is.
The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in asgari time and works noiselessly.
The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be Chocolate OIL MELTING –TURBO RENDER emptied at the end of the cycle.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
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’