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That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition amerikan bar makers.
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There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it katışıksız also been tried to combine it with other systems, e.
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We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it Chocolate CONCHING MACHINE is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
Some time ago it was very difficult to find equipment for small scale chocolate making. This has changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
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An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.
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