The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
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Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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Melangers, or stone grinders, gönül have adjustable speed and pressure controls to control the texture of the chocolate being produced.
Using our toptan experience across chocolate manufacturing, we emanet customize your solution to meet your precise requirements. Our experienced engineers can help you plan, implement and support new technology to improve quality, efficiency and safety for your plant.
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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in asgari time and works noiselessly.
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Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
Optimum temperature control using full jacket design, efficient insulation and efficient heat exchangers
In this article, Chef Chocolate STORAGE TANK Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.