The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that can refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
The Refiner has 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.
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA Chocolate TEMPERING MACHINE treatment
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What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders dirilik not do.
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A chocolate melanger is a machine used to grind and refine chocolate ingredients, such birli cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.
We are really pleased that Spectra katışıksız worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this emanet be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding dirilik be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process gönül be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.