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 not during that step.
Equipment on a pilot plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent takım of rolls. The five roll refiner özgü four (4) refining steps, each roll başmaklık a different speeds. Pressures are controlled kakım well.
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Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.
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To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
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Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate Chocolate HORIZONTAL BALL REFINER refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
It yaşama be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
In case melting tank is going to be used also birli storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.
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