Greatest Kılavuzu Chocolate SINGLE TUBE BALL REFINER için
Greatest Kılavuzu Chocolate SINGLE TUBE BALL REFINER için
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A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and hamiş during that step.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which birey be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
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The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
Even a large variety of rework sevimli be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
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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.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
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