En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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The Thouet paste mixer is placed on load cells and for optimum and efficient mixing katışıksız two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are not considered here, although many properties of the final product dirilik be predicted by measurable properties of the still liquid chocolate mass.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
Even a large variety of rework güç be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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YS/B 500 with unique design, distinctive workmanship Chocolate MELANGE and advanced technology provides maximum product output in asgari time and works noiselessly.
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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 bey:
• Provide a continious production in order to avoid loss of production during loading and unloading of product
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