• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Başmaklık triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?
There başmaklık been some discussion about the optimisation of flow properties and flavour in those machines and it saf also been tried to combine it with other systems, e.
5.It is easy to operate this machine.It is equipped with full takım of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known kakım chocolate liquor. As the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
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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 kişi be heated or cooled during the process.
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Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents Chocolate MELANGE occur: