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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent set of rolls. The five roll refiner katışıksız four (4) refining steps, each roll özgü a different speeds. Pressures are controlled as well.
One of the first things a chocolate producer saf to consider are the influences of recipe, ingredients and particles on chocolate mass properties birli 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.
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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The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
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The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal Chocolate MELANGE ball mill and a shear mixer.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?