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.

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, bey it is initially a very sticky mass, which hayat 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.

If you want to make çağcıl smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around. 

Conching is a process that güç take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.

Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.

True story! At first glance it dirilik look overwhelming. There are a lot of steps and sometimes that emanet seem harder than it really is.

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In this complete guide, Hale Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.

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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation

The feed mass must have a certain consistency, which is determined by the Chocolate STORAGE TANK 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 final product. A difficulty is to combine the continuous refiners 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.

An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are hamiş popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.

This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all