You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you

Using a high-quality chocolate refiner, such as a chocolate refiner conche or a chocolate refiner ball refiner, kişi also help to create a smoother texture and more consistent flavor. For more information about refiners, do hamiş hesitate to contact us. We are glad to help you find the best solution for you. But first, we dive into the basics: What is a chocolate refiner?

Since 1997 he saf been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and saf published a number of papers and patents. For further information visit: .

One of the first things a chocolate producer has 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.

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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.

The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

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For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well kakım, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

Because of the friction of the steel balls, refiners need external cold water supply. It is possible Chocolate SINGLE TUBE BALL REFINER to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

This colored glass cake stand from Mosser is perfect for displaying your bakes. Available in three sizes, with or without a glass dome, and seven different colors, there’s an option for everyone.

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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: