Discover now What are the benefits of using a chocolate refiner?

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

Of course not all questions could be answered. In particular the last point, bey process equipment is usually designed individually by machine manufacturers for their clients.

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

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Melangers, or stone grinders, gönül have adjustable speed and pressure controls to control the texture of the chocolate being produced.

Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They yaşama also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate CHOCOLATE PREPARATION MIXER ingredients, and conching (which helps improve flavor and texture).

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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning bey required, followed by the time for the machine to dry ready for the next product)

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An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.

Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’