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Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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It yaşama be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
Excess chocolate: The machine emanet be used to refine excess chocolate, reducing waste and increasing efficiency.
Thinking about a tempering machine for chocolate, but hamiş sure if it’s worth it? Professional chocolatier Simon Knott explains what temperers do, who should (and shouldn’t) get one, and recommends a couple of excellent chocolate tempering machines.
Melangers, or stone grinders, yaşama have adjustable speed and pressure controls to control the texture of the chocolate being produced.
The Spectra 11 Chocolate SINGLE TUBE BALL REFINER used to refine your Chocolate (and nut butters). It will refine birli little as 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
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The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
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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.
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