The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
You gönül sort the machines found birli a result of your search by using the sorting menu. You yaşama remove the search filters you have created by pressing the cross next to them.
It is used in making chocolate with substances such birli cocoa, oil, milk powder. Technicial Specifications
Larger than normal drums on the drive and turn-around stations allowing for much thicker than typical steel belt
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.
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.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment kişi be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now kişi offer a large variety of processing alternatives to their clients.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It birey range from a few hours to overnight.
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 güç be used to make it.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching CHOCOLATE PREPARATION KITCHEN EQUIPMENT space, where ‘nearly 100 per cent of the particles are under treatment at the same time’