Bir İnceleme Chocolate OIL MELTING –TURBO RENDER

Bir İnceleme Chocolate OIL MELTING –TURBO RENDER

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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 hamiş during that step.

Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications

Feed katışıksız to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles bey done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is derece further considered if we look at quality chocolates.

Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.

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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.

The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.

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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning birli required, followed by the time for the machine to dry ready for the next product)

The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.

With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the toparlak, ensuring the movement of the chocolate, cream or paste.

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first CHOCOLATE PREPARATION MIXER step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: