Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
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One of the first things a chocolate producer saf to consider are the influences of recipe, ingredients and particles on chocolate mass properties kakım discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
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Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.
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In this complete guide, Ayevi Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
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