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.
Equipment on a uçman plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
Of course not all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.
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 katışıksız to be extrapolated from the flow curve according to benzer 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.
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The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, kakım well bey, the çağcıl ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
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It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.
The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.