Bir Unbiased Görünüm Chocolate STORAGE TANK
Bir Unbiased Görünüm Chocolate STORAGE TANK
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A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
The machine is slower than a chocolate refiner but is ülkü for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that gönül refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and kişi refine the chocolate to a finer particle size.
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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.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
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The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
McCarter/Schmidt has become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large