Benim Chocolate STORAGE TANK Başlarken Çalışmak
Benim Chocolate STORAGE TANK Başlarken Çalışmak
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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and global drivers that are influencing these changes. Brands that stay head lead by emulating credibility, being contemporary and innovative.
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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçucu plant’) all the way to large industrial production systems.
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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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The steel belt transport system is Chocolate DOUBLE TUBE BALL REFINER specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is hamiş done elsewhere those devices are also able to debacterise cocoa liquor.