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It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
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This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard saf been crafting an array of chocolate offerings (from toparlak-quality baking chips to bars) in San Francisco since 1868.
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.
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Choosing the right chocolate refiner birey be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
Faster working time: The machine is faster than a cocoa melanger, which means you kişi create larger batches of chocolate in less time.
If you don’t have space for a standing mixer (or simply don’t want to deal with the fuss of figuring out which one to get), you kişi rely on this hand mixer to help get your batters, doughs, and icings mixed. Ringing in at under $40 with an almost five-yıldız rating, it’s a reliable choice.
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 final 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 Chocolate OIL MELTING –TURBO RENDER 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.
With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the top, ensuring the movement of the chocolate, cream or paste.
It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.