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The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and kişi handle up to 3 batcher per hour.
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Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which CHOCOLATE PREPARATION KITCHEN EQUIPMENT means a lot of flexibility for smaller companies.
Schmidt continues to operate with a core focus on producing high quality products and solutions for customers within the schedule required.
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimum time and works noiselessly.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
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If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment kişi be used to make it.
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 birey 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 emanet 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 hayat be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.