Definitive Guide Chocolate TEMPERING MACHINE için
Definitive Guide Chocolate TEMPERING MACHINE için
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
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Just starting out? Find out the essential equipment you’ll need to make çağcıl, smooth chocolate on a small scale at home.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
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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.
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Even a large variety of rework sevimli be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
Quality Chocolate DOUBLE TUBE BALL REFINER materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It emanet range from a few hours to overnight.
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