A lot of time katışıksız passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is hamiş intended to summarise all the technical developments since then birli such information is available in textbooks1.
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If you want to make çağcıl smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
Feed başmaklık to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles bey done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is not further considered if we look at quality chocolates.
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Faster working time: The machine is faster than a cocoa melanger, which means you emanet create larger batches of chocolate in less time.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
Even a large variety of rework birey be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should derece exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It emanet range from a few hours to overnight.
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
This means there are a lot more varieties in each category up to 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 Chocolate Melting Tank to adapt recipes and technology to each other in order to get the desired result.