Chocolate Melting Tank - Genel Bakış

Chocolate Melting Tank - Genel Bakış

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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

There başmaklık been some discussion about the optimisation of flow properties and flavour in those machines and it saf also been tried to combine it with other systems, e.

The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

Melangers can also act kakım conches, since they sevimli heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and can contribute to a poor mouthfeel.  

The Spectra 11 used to refine your Chocolate (and nut butters). It will refine as little birli 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

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With ProfiNet, ABEthernet and WLAN interfaces, you güç run and monitor your refining process from smart mobile devices. We birey also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.

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 on the market make it impossible to give a general recommendation.

Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)

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