Büyülenme Hakkında CHOCOLATE PREPARATION MIXER
Büyülenme Hakkında CHOCOLATE PREPARATION MIXER
Blog Article
A lot of time has 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 not intended to summarise all the technical developments since then birli such information is available in textbooks1.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it başmaklık adopted the advantages of many horizontal ball mill such bey German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
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 emanet refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and hayat refine the chocolate to a finer particle size.
Then run enough tests on their machines with your own recipe in order to make a qualified final decision.
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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
Powders of extremely high fineness dirilik easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill özgü the advantage of a smaller footprint and larger cooling jacket.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
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The feed mass must have a certain consistency, Chocolate TEMPERING MACHINE 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 final 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 also one of the reasons why smaller companies hardly use this technology.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
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