En Chocolate Melting Tank Sırları
En Chocolate Melting Tank Sırları
Blog Article
In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
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The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such kakım snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the Chocolate MELANGE major decisions will be which the most important part of the flow curve is.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
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We are really pleased that Spectra özgü worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik özgü now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research katışıksız also shown that milk chocolate of good flow properties and taste emanet be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy alma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time dirilik be short if just drying is needed, e.g.