Açıklaması Chocolate MELANGE Hakkında 5 Basit Tablolar

A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is derece intended to summarise all the technical developments since then kakım such information is available in textbooks1.

Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

Then run enough tests on their machines with your own recipe in order to make a qualified bitiÅŸ decision.

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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface.  Think of an ancient Roman olive press, but driven by a motor rather than people or animals.

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An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, has a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.

And no, I am not terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

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