You Should Know Chocolate OIL MELTING –TURBO RENDER Göstergeleri
You Should Know Chocolate OIL MELTING –TURBO RENDER Göstergeleri
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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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Conching is a process that yaşama take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and birey be equipped with one, two or three mixing shafts. More detailed descriptions of the process güç be found in1.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers emanet also act as conches, since they birey heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and sevimli contribute to a poor mouthfeel.
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It takes approximately 40 minutes to heat up. The product can be used as soon as CHOCOLATE PREPARATION KITCHEN EQUIPMENT the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
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In case melting tank is going to be used also birli 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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