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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.
It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
In this complete guide, Ağıl Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
These nested glass bowls make baking prep a breeze. Use one for your wet ingredients, another for dry, and the third for your scraps (like egg shells or lemon peels) to keep things tidy while mixing. Want a bowl perfect for pouring? Mosser makes a matching batter bowl.
Yes, the product outlet will connect to existing process equipment (with a Chocolate MELANGE triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
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.