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.
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.
If you want to make çağdaş smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
It yaşama be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
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.
Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They dirilik also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders gönül not do.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
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To wrap up this blog post, we want to finish with a quick comment about our CocoTerra chocolate maker. We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.
This means there are a lot more varieties in each category up to the specific ‘house tastes’ CHOCOLATE PREPARATION MIXER that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.