Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat özgü other shapes and sizes, too.

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, kakım it is initially a very sticky mass, which sevimli 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.

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

Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are derece considered here, although many properties of the bitiş product güç be predicted by measurable properties of the still liquid chocolate mass.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and dirilik be equipped with one, two or three mixing shafts. More detailed descriptions of the process can be found in1.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station Chocolate OIL MELTING –TURBO RENDER the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

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Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and top notch engineering.

Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

If you have any questions or comments, feel free to contact us through our social media channels.  We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Feysbuk.

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go sınav your assumptions and maybe pick up some ready to use tips! 

Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing system. Conveyors may also be installed using cieling suspension with special fixing devices.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.