CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
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It is used in making chocolate with substances such kakım cocoa, oil, milk powder. Technicial Specifications
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.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
For uygun operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
Even a large variety of rework can be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
Schmidt continues to CHOCOLATE PREPARATION KITCHEN EQUIPMENT operate with a core focus on producing high quality products and solutions for customers within the schedule required.
The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
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Optimum temperature control using full jacket design, efficient insulation and efficient heat exchangers
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this dirilik be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding can be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process dirilik be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.