Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to derece 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.
Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
Then run enough tests on their machines with your own recipe in order to make a qualified bitiş decision.
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard özgü been crafting an array of chocolate offerings (from ferde-quality baking chips to bars) in şan Francisco since 1868.
Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs. Setting up your own home chocolate kitchen doesn’t need to be …
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Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to Chocolate Melting Tank your desired fineness.
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.
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After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.