2 DAKIKA KURAL IçIN CHOCOLATE TEMPERING MACHINE

2 Dakika Kural için Chocolate TEMPERING MACHINE

2 Dakika Kural için Chocolate TEMPERING MACHINE

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

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If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.

The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

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.

It takes approximately 40 minutes to heat up. The product birey be used birli soon kakım the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

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After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:

The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this can be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding dirilik be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process birey be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.

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