Temel İlkeleri Chocolate STORAGE TANK
Temel İlkeleri Chocolate STORAGE TANK
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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.
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Removal of water contained in raw materials, as it would form undesired sticky layers on hygroscopic particles
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.
The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
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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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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that güç be heated or cooled during the process.
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The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.