Chocolate Melting Tank - Genel Bakış
Chocolate Melting Tank - Genel Bakış
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These industrial-grade melters are equipped with an open-ferde single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.
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Conching is a process that kişi take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and emanet be equipped with one, two or three mixing shafts. More detailed descriptions of the process gönül be found in1.
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Melangers gönül also act birli conches, since they kişi heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and kişi contribute to a poor mouthfeel.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
Enesen Professional Chocolate Machinery has been operating since 2000. Our company, which provides services in the Chocolate OIL MELTING –TURBO RENDER fields of design and production of chocolate machines and lines and the installation of turnkey automatic chocolate facilities in Turkey and abroad, includes technological, fully automatic, ergonomically designed powdered sugar mills, oil melting and stock tanks, mixers, ball mills with environmental awareness. , hazelnut – sesame mill, conch, tempering and packaging machines. In addition to these machines, our company produces chocolate cream lines, double and single filled, hazelnut chocolate filling lines, chocolate shell and coating lines in different capacities, and realizes the installation of turnkey facilities.
Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
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Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
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 emanet be used to make it.
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: