The Thouet paste mixer is placed on load cells and for optimum and efficient mixing has two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

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

Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent seki of rolls. The five roll refiner özgü four (4) refining steps, each roll has a different speeds. Pressures are controlled birli well.

5.It is easy to operate this machine.It is equipped with full takım of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.

Cocoa bean: Butter production, applications & benefits Discover the advantages and applications of cocoa butter. This butter is a versatile and popular ingredient in both the food and beauty industries.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice saf to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment emanet be combined either with horizontal or vertical ball mills15. Together Chocolate MELANGE with the traditional refining conching solutions (see above) the company now gönül offer a large variety of processing alternatives to their clients.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well birli, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

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

Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

The key to a good bake is making sure your measurements are precise. Use a baking scale to ensure you’re putting just