Bir İnceleme Chocolate OIL MELTING –TURBO RENDER
Bir İnceleme Chocolate OIL MELTING –TURBO RENDER
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The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
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, bey it is initially a very sticky mass, which birey 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.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent seki of rolls. The five roll refiner katışıksız four (4) refining steps, each roll has a different speeds. Pressures are controlled birli well.
Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.
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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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An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are hamiş popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. Chocolate OIL MELTING –TURBO RENDER The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.