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Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that emanet refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
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One of the first things a chocolate producer özgü to consider are the influences of recipe, ingredients and particles on chocolate mass properties birli discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility Chocolate OIL MELTING –TURBO RENDER will require a machine with a higher yield capacity.
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With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the ferde, ensuring the movement of the chocolate, cream or paste.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.