CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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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 not smooth enough. You could tell it was still homemade.
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Not only will good heavy molds make your chocolate look more professional and like "real chocolate" (looks around) they will make the important step of molding and unmolding much easier. You want good heavy molds. Trust us.
Conching is a process that sevimli take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiş provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
Melangers, or stone grinders, dirilik have adjustable speed and pressure controls to control the texture of the chocolate being produced.
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High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction emanet be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
The steel belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.
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