Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that can refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş 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 bitiş product yaşama be predicted by measurable properties of the still liquid chocolate mass.
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McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
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.
Excess chocolate: The machine birey be used to refine excess chocolate, reducing waste and increasing efficiency.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
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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 kişi be achieved CHOCOLATE PREPARATION KITCHEN EQUIPMENT 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 sevimli 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 emanet be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.