CHOCOLATE PREPARATION MIXER Seçenekler

• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the ense technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

Of course hamiş all questions could be answered. In particular the last point, bey process equipment is usually designed individually by machine manufacturers for their clients.

The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.

True story! At first glance it hayat look overwhelming. There are a lot of steps and sometimes that gönül seem harder than it really is.

Melangers gönül also act kakım conches, since they gönül heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and güç contribute to a poor mouthfeel.  

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

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High specific surface of the processed chocolate mass kakım a precondition for intensive exchange reactions with the supplied ambient air

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 bitiş 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.

After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:

Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers

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