HAKKıNDA CHOCOLATE SINGLE TUBE BALL REFINER

Hakkında Chocolate SINGLE TUBE BALL REFINER

Hakkında Chocolate SINGLE TUBE BALL REFINER

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Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.

Using a high-quality chocolate refiner, such as a chocolate refiner conche or a chocolate refiner ball refiner, dirilik also help to create a smoother texture and more consistent flavor. For more information about refiners, do hamiş hesitate to contact us. We are glad to help you find the best solution for you. But first, we dive into the basics: What is a chocolate refiner?

The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

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Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.

The Refiner katışıksız 2 product outlets – the lower part by screw conveyor and the upper part by pump (recirculation system). The machine is available in 3 models, which will allow all types of manufacturers to use the machine for different purposes.

We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are Chocolate TEMPERING MACHINE looking forward to your visit.

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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)

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

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

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