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.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to derece take up too much kitchen space, but big enough to fit on bütünüyle of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor dirilik also optimize throughput, giving you up to 10% more productivity.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülkü equipment.
This very unique machine resurrects the traditional method of conching and grinding at the same time, as we know it from the Lindt longitudinal conch1.
Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies can be used, kakım with other chocolate types.
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)
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.
This means there are a lot more varieties in each category up to Chocolate Melting Tank the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.