Chocolate POWDERED SUGAR MILL - Genel Bakış
Chocolate POWDERED SUGAR MILL - Genel Bakış
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Used to make a variety of chocolate & nut pastes, kakım well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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Conching is a process that birey take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
True story! At first glance it birey look overwhelming. There are a lot of steps and sometimes that can seem harder than it really is.
I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and derece scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You sevimli really see the sugar and shot moving well.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies sevimli be used, Chocolate HORIZONTAL BALL REFINER kakım with other chocolate types.
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