The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.

Let’s make a delicious chocolate snack that’s great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you’re a fan… Read more: How to make chocolate covered raisins

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Please read the Grinding section about how to use it and it’s limitations. Please note, the bowl is NOT dishwasher safe.

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The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.

I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and not scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You yaşama really see the sugar and shot moving well.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone Chocolate OIL MELTING –TURBO RENDER grinder used to grind cocoa nibs into chocolate liquor.

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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.

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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 dirilik be used to make it.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.