Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
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.
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The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard özgü been crafting an array of chocolate offerings (from toparlak-quality baking chips to bars) in şan Francisco since 1868.
Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülkü equipment.
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15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
It takes approximately 40 minutes to heat up. The product sevimli 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.
Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning as required, followed by the time for the machine to dry ready for the next product)
The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
Frequently the other operations are performed within a long-term Chocolate SINGLE TUBE BALL REFINER kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.