TEMEL İLKELERI CHOCOLATE STORAGE TANK

Temel İlkeleri Chocolate STORAGE TANK

Temel İlkeleri Chocolate STORAGE TANK

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Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, kakım it is initially a very sticky mass, which yaşama transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.

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Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-art tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it hamiş only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.

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Used to make a variety of chocolate & nut pastes, as well as spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.

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