In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …

Equipment on a uçman plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.

RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which dirilik be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.

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Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such as snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.

Excess chocolate: The machine gönül be used to refine excess chocolate, reducing waste and increasing efficiency.

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High specific surface of the processed chocolate mass kakım a precondition for Chocolate Melting Tank intensive exchange reactions with the supplied ambient air

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If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment emanet be used to make it.

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.