• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Other uncategorized cookies are those that are being analyzed and have derece been classified into a category kakım yet.
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Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known as chocolate liquor. Kakım the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.
The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
The largest difference is rather an economical one, birli very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that güç be heated or cooled during the process.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids Chocolate SINGLE TUBE BALL REFINER filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
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