CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
Blog Article
“The smart design of this machine allows universal roll management. Do you have main brand rolls and gears in your warehouse? Not to worry, all main brand rolls and gears can be fitted into this machine with the service you’re used to from Royal Duyvis Wiener technical support engineers”
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
The machine is slower than a chocolate refiner but is ideal for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that birey refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and can refine the chocolate to a finer particle size.
The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor can also optimize throughput, giving you up to 10% more productivity.
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do derece provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and Chocolate MELANGE whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They can also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).
It takes approximately 40 minutes to heat up. The product yaşama be used birli soon bey the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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.
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.
This set of rolling pins is a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these wood pins come in different sizes customized to what kind of dough you’re rolling out.