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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
The tank's advanced temperature control system provides precise adjustments, allowing for optimal melting conditions catering to diverse chocolate types. With a user-friendly interface and customizable settings, operators yaşama effortlessly tailor the melting process to specific production needs. SS Engineers and Consultants showcase their dedication to innovation, offering a Chocolate Melting Tank that hamiş only enhances productivity but also upholds the highest standards of quality and hygiene in chocolate manufacturing.
Watch careful not to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!
Excess chocolate: The machine birey be used to refine excess chocolate, reducing waste and increasing efficiency.
• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and derece scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You gönül really see the sugar and shot moving well.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
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.
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This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction can be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar Chocolate HORIZONTAL BALL REFINER equipment gönül be used to make it.
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