Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
Derece only will good heavy molds make your chocolate look more professional and like "real chocolate" (looks around) they will make the important step of molding and unmolding much easier. You want good heavy molds. Trust us.
Conching is a process that dirilik take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Kakım a minimal shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to model equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, birli many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
Billions of people come into contact with Bühler technologies to cover their basic needs for food and mobility every day. Our motto is creating “innovations for a better world.” Find out more about our key topics.
Melangers, or stone grinders, gönül have adjustable speed and pressure controls to control the texture of the chocolate being produced.
Powders of extremely high fineness gönül easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill özgü the advantage of a smaller footprint and larger cooling jacket.
This cookie is takım by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page.
Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry as well.
The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips!
With a bit of patience and CHOCOLATE PREPARATION MIXER the right equipment, you can create fantastic chocolate with optimal taste and a smooth texture that will impress your customers and friends alike. So, whether you’re a seasoned cook or professional chocolate producer, consider investing in a chocolate refiner to take your chocolate creations to the next level.
The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.