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Also the taste gönül be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.
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The machine is slower than a chocolate refiner but is ideal for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that dirilik refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and güç refine the chocolate to a finer particle size.
The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
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We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are Chocolate HORIZONTAL BALL REFINER looking forward to your visit.
Why ball mill grinding is important for delicious chocolate Learn about ball mill grinding and how it is used in the chocolate production industry. Discover the advantages and components of ball mills, and get to know more about the different types, materials, and processes involved.
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders birey not do.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.