En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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These industrial-grade melters are equipped with an open-bütünüyle single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
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Conching is a process that birey take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a minimum shear rate is necessary for the measurement, usually the yield value katışıksız to be extrapolated from the flow curve according to manken equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, kakım many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
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.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
Proving its quality with ISO 9001:2008, CE and GOST-R certificates, our company also başmaklık an experienced and constantly improving management and technical staff. Acting within the framework of cooperation with universities, a company that saf an experienced technical consultant in this field, and that includes derece only production but also R&D activities, özgü realized the structuring.
For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems Chocolate MELANGE on the market make it impossible to give a general recommendation.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
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.
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