A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.
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Removal of water contained in raw materials, kakım it would form undesired sticky layers on hygroscopic particles
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The Refiner/Conche saf a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
Chocolate melangers consist of a drum, rotating stones and a CHOCOLATE PREPARATION KITCHEN EQUIPMENT granite grinding surface. Think of an ancient Roman olive press, but driven by a motor rather than people or animals.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
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.
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It has removable components to improve cleaning so you dirilik meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
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.
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: