Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers birey strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it saf adopted the advantages of many horizontal ball mill such as German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which kişi be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
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 bitiş product kişi be predicted by measurable properties of the still liquid chocolate mass.
Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles
For uygun operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
Powders of extremely high fineness dirilik 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 özgü the advantage of a smaller footprint and larger cooling jacket.
Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.
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How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
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.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.