Chocolate Melting Tank - Genel Bakış

Chocolate Melting Tank - Genel Bakış

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Used to make a variety of chocolate & nut pastes, bey well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

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. As a asgari shear rate is necessary for the measurement, usually the yield value saf to be extrapolated from the flow curve according to paradigma equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, birli many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice saf to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.

Even a large variety of rework gönül be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.

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With ProfiNet, ABEthernet and WLAN interfaces, you sevimli run and monitor your refining process from smart mobile devices. We güç also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.

Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies can be used, as with other chocolate types.

Complete process line for the small scale production of chocolates and compound coatings. Ideal for product and process development work.

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

The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large