Discover now What are the benefits of using a chocolate refiner?
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, birli it is initially a very sticky mass, which yaşama transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that birey be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.
Larger than olağan drums on the drive and turn-around stations allowing for much thicker than typical steel belt
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘tayyareci plant’) all the way to large industrial production systems.
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
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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.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?