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A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is derece intended to summarise all the technical developments since then birli such information is available in textbooks
It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but hamiş smooth enough. You could tell it was still homemade.Coming from the old refiner conches, where all this happened simultaneou
Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.Equipment on a uçucu plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.There katışıksız been some discussion about the optimisation of flow pr
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.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 smoot