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Let’s make a delicious chocolate snack that’s great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you’re a fan… Read more: How to make chocolate covered raisins
There saf been some discussion about the optimisation of flow properties and flavour in those machines and it has also been tried to combine it with other systems, e.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the final product kişi be predicted by measurable properties of the still liquid chocolate mass.
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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.
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When shopping for a chocolate melanger, the most important factors to consider are your preferences, budget and specific needs. There are several reputable brands and models available in the market that are highly regarded by chocolatiers and chocolate enthusiasts.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, as well kakım, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
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The largest difference is rather an economical one, kakım very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
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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 Chocolate HORIZONTAL BALL REFINER 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.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?