That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition bar makers.

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

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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 gönül be predicted by measurable properties of the still liquid chocolate mass.

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The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

Powders of extremely high fineness can easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill başmaklık the advantage of a smaller footprint and larger cooling jacket.

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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.

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A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.

Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the CHOCOLATE PREPARATION KITCHEN EQUIPMENT chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

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