It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but derece smooth enough. You could tell it was still homemade.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your final refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles sevimli be removed and other flavor profiles birey be created or accentuated.
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High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies kişi be used, kakım Chocolate SINGLE TUBE BALL REFINER with other chocolate types.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the process.
An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.