A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.
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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.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
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g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.
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Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry bey well.
The Spectra 11 is the current örnek from Spectra. You hayat read a full review and see how it's different from the previous biçim. In addition, if you are comparing any Spectra Melanger to a Santha Wet grinder (or melanger) you need to read this about BuyIndianKitchen:
In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips!
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this hayat be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding sevimli be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process yaşama be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.