Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT

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A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.

Equipment on a uçman plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.

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The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

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Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and ferde notch engineering.

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Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.

For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.

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