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The acids from cocoa fermentation, like acetic acid, are volatilized in very efficient way on this step giving the mild flavor desired for chocolate mass. This is obtained through the exclusive thoroughly volumetric aeration of the dry chocolate mass under slow mixing. The surface chemical reactions and flavor diffusion between the main raw ...
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The upper part of the chocolate grinder machine barrel is a mixing zone with different angles to ensure the mixing effect. The lower part is the grinding area, using highquality technology. The rotation of the main shaft makes the steel balls collide with each other, so that the chocolate achieves a fine grinding .
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2. Fine grinding . The preground cocoa liquor from 1st grinding step is fine ground in a subsequent agitated ball mill. Required end fineness is 99,5 – 99,9% < 75 µm. In case of using the cocoa liquor for the production of dark chocolates with a high cocoa content, the required fineness is d90 = 18 µm.
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CocoaTown designs, develops, manufactures and markets patented machines for bean to bar chocolate making, nut butters, tahini, hummus and other gourmet foods. We have created chocopreners in more than 100 countries around the world. Compact. efficient, energy efficient machines customized for individual needs.
The temperature curve of the chocolate pulp can meet the requirements of natural cocoa butter technology. The chocolate product has excellent crystallization, smooth taste, flawless and good preservation. Features of Commercial Use Chocolate Tempering Machine. The machine is PLC computer automatic control, easy and simple operation.
The best Grinder that's worth every single rupee. Valuable for money and is an awesome product and I received great customer service responses. Review by Keshav Alur / (Posted on 4/2/2020) Best Melanger Best Melanger I have ever used. Review by Sam / (Posted on 1/2/2020) Best Cocoa Grinder ever used Great product at best price.
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