Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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The Thouet paste mixer is placed on load cells and for optimum and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and yaşama handle up to 3 batcher per hour.
Of course not all questions could be answered. In particular the last point, birli process equipment is usually designed individually by machine manufacturers for their clients.
One of the first things a chocolate producer başmaklık to consider are the influences of recipe, ingredients and particles on chocolate mass properties as discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.
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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).
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
We've created the perfect oversized coat. With drop sleeves, box cut with two side pockets this is the perfect coat to keep you warm.
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The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this Chocolate HORIZONTAL BALL REFINER technology.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
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.
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