Hakkında Chocolate SINGLE TUBE BALL REFINER

• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to derece take up too much kitchen space, but big enough to fit on top of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.

At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.

Feed başmaklık to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles as done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is hamiş further considered if we look at quality chocolates.

Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles

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In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper

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Used to make a variety of chocolate & nut pastes, as well bey spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.

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An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

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