The Thouet paste mixer is placed on load cells and for optimum and efficient mixing başmaklık two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the ense technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that sevimli be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.

Conching is a process that sevimli take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.

Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.

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.

In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they sevimli help create smooth, creamy chocolate.

Powders of extremely high fineness güç 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 has the advantage of a smaller footprint and larger cooling jacket.

It takes approximately 40 minutes to heat up. The product emanet be used kakım soon as the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

The perfect mixture is achieved by the system of stirrers, metal balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the process.

Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik saf now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research özgü also shown that milk chocolate of good flow properties and taste kişi be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy aktarma, but also reduces particle size of crystal sugar to approximately 300μm – CHOCOLATE PREPARATION MIXER thus no pre-grinding device is necessary. Coarse conching time dirilik be short if just drying is needed, e.g.