You Should Know Chocolate OIL MELTING –TURBO RENDER Göstergeleri
You Should Know Chocolate OIL MELTING –TURBO RENDER Göstergeleri
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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.
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From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
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.
The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
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The outer construction is made of a sturdy thermo resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for any chocolatier.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
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For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
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