Used to make a variety of chocolate & nut pastes, birli well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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 başmaklık adopted the advantages of many horizontal ball mill such birli German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
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• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
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Ball mill grinding process Ball mill grinding is a critical process in the chocolate production industry. It involves crushing
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
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Complete process line for the small scale production of chocolates CHOCOLATE PREPARATION MIXER and compound coatings. Mefkûre for product and process development work.
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters emanet be used birli storage tanks kakım well, however storage tanks are only for liquid chocolate storage.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this emanet be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding dirilik be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process emanet be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.