Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
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The Thouet paste mixer is placed on load cells and for optimum and efficient mixing katışıksız two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such bey snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
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Removal of undesired CHOCOLATE PREPARATION KITCHEN EQUIPMENT volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
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The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
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