The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.

This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to hamiş take up too much kitchen space, but big enough to fit on toparlak of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.

The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor dirilik also optimize throughput, giving you up to 10% more productivity.

If you love eating chocolate or are thinking about becoming a chocolate maker, you've come to the Chocolate STORAGE TANK right place. We're here to talk about the chocolate flavor wheel, a helpful tool for understanding and describing the many flavors that come directly from the cocoa...

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Why ball mill grinding is important for delicious chocolate Learn about ball mill grinding and how it is used in the chocolate production industry. Discover the advantages and components of ball mills, and get to know more about the different types, materials, and processes involved.

Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation

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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)

• Provide a continious production in order to avoid loss of production during loading and unloading of product

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