Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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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.
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 katışıksız adopted the advantages of many horizontal ball mill such as German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
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One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues emanet be caused by a variety of factors, such bey grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
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The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
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 birey be heated or cooled during the process.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
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