CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
So we’ve pulled together 21 essential baking tools (for chocolate desserts and so much more) that’ll help you turn your kitchen into a temporary bakery, fondue tanıtımcık, or sweet shop.
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Removal of water contained in raw materials, as it would form undesired sticky layers on hygroscopic particles
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of Chocolate TEMPERING MACHINE AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
Powders of extremely high fineness yaşama easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill katışıksız the advantage of a smaller footprint and larger cooling jacket.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such birli:
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.
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?