Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
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We're all familiar with the magic that happens when chocolate meets spice. It's a perfect blend of sweetness, saltiness, and warmth that tantalizes the taste buds. But have you ever experienced the delightful harmony of chai chocolate? Join us kakım we get into the world...
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
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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 yaşama range from a few hours to overnight.
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.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’