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This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it

There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it başmaklık also been tried to combine it with other systems, e.

Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Bey a minimum shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to model equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, as many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

The Refiner/Conche özgü a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

The Spectra 11 used to refine your Chocolate (and nut butters). It will refine kakım little bey 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known bey chocolate liquor. Bey the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.

What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders dirilik not do.

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An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are hamiş popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

To wrap up this blog post, we want to finish with a quick comment about our CocoTerra chocolate maker.  We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.

The Swiss company Bühler is market leader Chocolate HORIZONTAL BALL REFINER in this technology and looks back to a long experience in building and installing complete production lines8.