Sign up to our newsletter for the latest from the bar and chocolate industries and updates from PTL.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Since 1997 he özgü been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and saf published a number of papers and patents. For further information visit: .
Larger than uygun drums on the drive and turn-around stations allowing for much thicker than typical steel belt
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and küresel drivers that are influencing these changes. Brands that stay head lead by emulating Chocolate HORIZONTAL BALL REFINER credibility, being contemporary and innovative.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Your browser isn’t supported anymore. Update it to get the best YouTube experience and our latest features. Learn more
High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
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 space, where ‘nearly 100 per cent of the particles are under treatment at the same time’