Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.

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Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiÅŸ 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 emanet be predicted by measurable properties of the still liquid chocolate mass.

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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left to experiment with the smaller one. Well, it did the job somewhat, but not fully.

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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Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our final refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.

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.

An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, has a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.

And no, I am hamiÅŸ terribly worried about "grinding" the Chocolate HORIZONTAL BALL REFINER inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

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