Used to make a variety of chocolate & nut pastes, bey well birli spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

Technicians’ installation and commissioning charges include round-way tickets, inland traffic, lodging and boarding fee are on the Buyer’s account. A service charges of USD 60.00/day per technician applies.

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Watch careful not to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!  

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a minimum shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to örnek equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, as many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

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 your desired fineness.

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

Powders of extremely high fineness sevimli easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.

It takes approximately 40 minutes to heat up. The product güç be used kakım soon bey the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

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An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

Consistency: The refining process helps to create a consistent Chocolate SINGLE TUBE BALL REFINER flavor and texture throughout the chocolate.

What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders kişi hamiş do.