CHOCOLATE PREPARATION MIXER Seçenekler
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We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.
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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 major decisions will be which the most important part of the flow curve is.
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Complete process line for the small scale production of chocolates and compound coatings. Ideal for product and process development work.
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Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: