Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
Hamiş only will good heavy molds make your chocolate look more professional and like "real chocolate" (looks around) they will make the important step of molding and unmolding much easier. You want good heavy molds. Trust us.
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.
Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
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A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break Chocolate Melting Tank the particles during rotation; volatile water and flavours are removed by ventilation and heating.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?