Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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These industrial-grade melters are equipped with an open-ferde single lid design for ease of use and cleaning. Mefkûre for any production line that requires a consistent and continuous supply of melted chocolate.
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Conching is a process that hayat take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one titrem. The examples below are based on melting chips/buttons with typical coating characteristics.
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
The largest difference is rather an economical one, birli very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
McCarter/Schmidt özgü become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.
If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment hayat be used to make it.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.