Definitive Guide Chocolate TEMPERING MACHINE için
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiÅŸ considered here, although many properties of the bitiÅŸ product can be predicted by measurable properties of the still liquid chocolate mass.
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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Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our bitiÅŸ refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.
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Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
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The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large