Hakkında Chocolate Melting Tank

Used to make a variety of chocolate & nut pastes, as well birli spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

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Tempered chocolate katışıksız to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter hayat be transfered to storage tank so equipment to be ready for the next melting batch.

The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).

Find out what videos we've made available, and what series might help make you a better Chocolate Maker

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice katışıksız to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

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Using our küresel experience across chocolate manufacturing, we dirilik customize your solution to meet your precise requirements. Our experienced engineers dirilik help you düşünce, implement and support new technology to improve quality, efficiency and safety for your plant.

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Typical cleaning time. CHOCOLATE PREPARATION KITCHEN EQUIPMENT (this incudes both a hot water wash down with detergent and hand cleaning kakım required, followed by the time for the machine to dry ready for the next product)

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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It hayat range from a few hours to overnight.

If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment gönül be used to make it.

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