Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat özgü other shapes and sizes, too.
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5.It is easy to operate this machine.It is equipped with full seki of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not 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.
The Refiner/Conche katışıksız a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should derece exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
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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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Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: