Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, as it is initially a very sticky mass, which birey transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
For medium- and large-scale producers there are a wide range Chocolate MELANGE of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that gönül be heated or cooled during the process.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
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