En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
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Used to make a variety of chocolate & nut pastes, kakım well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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It is used in making chocolate with substances such as cocoa, oil, milk powder. Technicial Specifications
We deliver innovative machinery solutions for our customers through collaboration, direct access to our technical team, and willingness to adapt.
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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known birli chocolate liquor. Birli the nibs are crushed, this helps release cocoa butter from the Chocolate CONCHING MACHINE cells, contributing to the smoothness and richness of the bitiş chocolate.
This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
The largest difference is rather an economical one, bey 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.
We are really pleased that Spectra saf worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.