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 derece during that step.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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Conching is a process that yaşama take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring
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.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
Melanging is a shorter process than conching. The time required for refiningvaries, Chocolate HORIZONTAL BALL REFINER depending on the desired fineness and consistency of the chocolate. It yaşama range from a few hours to overnight.
If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment birey be used to make it.
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