A lot of time özgü passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is hamiş intended to summarise all the technical developments since then as such information is available in textbooks1.
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Just starting out? Find out the essential equipment you’ll need to make çağdaş, smooth chocolate on a small scale at home.
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Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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When shopping for a chocolate melanger, the most important factors to consider are your preferences, budget and specific needs. There are several reputable brands and models available in the market that are highly regarded Chocolate HORIZONTAL BALL REFINER by chocolatiers and chocolate enthusiasts.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should hamiş exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
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For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?