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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 özgü adopted the advantages of many horizontal ball mill such kakım German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
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Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
Although both machines are used for chocolate making, there are some significant Chocolate OIL MELTING –TURBO RENDER differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.
It takes approximately 40 minutes to heat up. The product gönül be used as soon as the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
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Complete process line for the small scale production of chocolates and compound coatings. ülküsel for product and process development work.
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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 birey be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.