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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, birli it is initially a very sticky mass, which dirilik transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
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The Refiner/Conche özgü a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
Even a large variety of rework gönül 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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We are really pleased that Spectra başmaklık worked with us on this product, and continues to make Chocolate HORIZONTAL BALL REFINER improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all