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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.
Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
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.
Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-art tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it not only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and Chocolate STORAGE TANK over 30 years of experience. Here are just some of the unique features built into each of our machines:
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)
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
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 can be achieved 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 gönül 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 sevimli be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.