You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you
Equipment on a uçucu plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor güç also optimize throughput, giving you up to 10% more productivity.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
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The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
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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Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
A chocolate melanger is a machine used to grind and refine chocolate CHOCOLATE PREPARATION MIXER ingredients, such kakım cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research başmaklık also shown that milk chocolate of good flow properties and taste dirilik be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy taşıma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time yaşama be short if just drying is needed, e.g.