The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing katışıksız two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.

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

It birey be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.

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Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.

If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass başmaklık to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.

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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

The melter is designed so all surfaces are removable or accessible, and without laminate faces. It katışıksız removable components to improve cleaning so you emanet meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.

In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

After those, particle Chocolate TEMPERING MACHINE 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.

This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.