CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but derece smooth enough. You could tell it was still homemade.
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.
It is used in making chocolate with substances such as cocoa, oil, milk powder. Technicial Specifications
One of the first things a chocolate producer has to consider are the influences of recipe, ingredients and particles on chocolate mass properties as discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
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The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
Powders of extremely high fineness sevimli easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.
Some time ago it was very difficult to find equipment for small scale chocolate making. This saf changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new ATA video series where he demonstrates the real world answers to your chocolate making questions!
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
• Provide a continious production in order to avoid loss of production during loading and unloading of product
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