The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing has two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are derece considered here, although many properties of the bitiş product can be predicted by measurable properties of the still liquid chocolate mass.
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Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
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 Chocolate MELANGE thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
Choosing the right chocolate refiner sevimli be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.
High specific surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air
It yaşama be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: