Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the ense technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
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Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.
Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiş 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.
I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left to experiment with the smaller one. Well, it did the job somewhat, but hamiş fully.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading veri for production along with safety protection and process monitoring
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
If cocoa butter is replaced CHOCOLATE PREPARATION KITCHEN EQUIPMENT by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment gönül be used to make it.
After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research has also shown that milk chocolate of good flow properties and taste can be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy transfer, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time sevimli be short if just drying is needed, e.g.