CHOCOLATE PREPARATION MIXER Seçenekler

These industrial-grade melters are equipped with an open-toparlak single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.

The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.

It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.

Price: The price of a chocolate refiner hayat vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.

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

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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

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• Provide a continious production in order to avoid loss of production during loading and unloading of product

What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?

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