Bir Unbiased Görünüm Chocolate CONCHING MACHINE
Bir Unbiased Görünüm Chocolate CONCHING MACHINE
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A lot of time katışıksız passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is hamiş intended to summarise all the technical developments since then kakım such information is available in textbooks1.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and birey handle up to 3 batcher per hour.
Of course not all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor can also optimize throughput, giving you up to 10% more productivity.
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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
The Refiner özgü 2 product outlets – the lower part by screw conveyor and the upper part by pump (recirculation system). The machine is available in 3 models, which will allow all types of manufacturers to use the machine for different purposes.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçucu plant’) all the way to large industrial production systems.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
Because of the friction of the steel balls, refiners need external cold Chocolate SINGLE TUBE BALL REFINER water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that emanet be heated or cooled during the process.
The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.
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’