Greatest Kılavuzu Chocolate CONCHING MACHINE için

It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but derece smooth enough. You could tell it was still homemade.

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.

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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

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Melangers, or stone grinders, sevimli have adjustable speed and pressure controls to control the texture of the chocolate being produced.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, bey well bey, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

Used to make a variety of chocolate & nut pastes, birli well bey spreadable creams. The Selmi Micron is also used for bean to amerikan bar chocolate making.

The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It hayat range from a few hours to overnight.

And no, I am hamiş terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

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