2 Dakika Kural için Chocolate TEMPERING MACHINE

Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

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.

The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

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The new replacement tumbler showed up earlier this week so I set it up to refine some sugar. I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.

Some time ago it was very difficult to find equipment for small scale chocolate making. This has changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.

The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.

If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …

Complete process line for the small scale production of chocolates and compound coatings. ülkü for product and process development work.

Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

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