Used to make a variety of chocolate & nut pastes, as well kakım spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
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Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-geri tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it derece only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
The new replacement tumbler showed up earlier this week so I grup it up to refine some sugar. Chocolate CONCHING MACHINE I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.
The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.
With ProfiNet, ABEthernet and WLAN interfaces, you kişi run and monitor your refining process from smart mobile devices. We can also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such birli:
An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is hamiş done elsewhere those devices are also able to debacterise cocoa liquor.