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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are not considered here, although many properties of the final product yaşama be predicted by measurable properties of the still liquid chocolate mass.
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Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
In this Starting Points video Alchemist John tells you about the 5 Essential pieces of Equipment you need for making modern chocolate at home. #1 might be both really Chocolate Melting Tank obvious and surprise you. What else would you put on the list?
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Batch type mixing and grinding machine for thinning ingredients containing minimum 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product güç reach 18 microns fineness.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the top, ensuring the movement of the chocolate, cream or paste.
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
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