Detaylar, Kurgu ve Chocolate TEMPERING MACHINE

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 not during that step.

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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiÅŸ 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 bitiÅŸ product yaÅŸama be predicted by measurable properties of the still liquid chocolate mass.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

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Melangers, or stone grinders, güç have adjustable speed and pressure controls to control the texture of the chocolate being produced.

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

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This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

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It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.