The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.

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

It gönül be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.

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• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such kakım snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to Chocolate CONCHING MACHINE reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.

The outer construction is made of a sturdy thermo resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for any chocolatier.

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Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.

If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.

Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.