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Feed başmaklık to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles kakım done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is not further considered if we look at quality chocolates.
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in CHOCOLATE PREPARATION KITCHEN EQUIPMENT roasting and tempering.
Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
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The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
Kakım delivery is made to many countries with different electrical plug standards, the standard 220v product may not suit your standard outlet and there may be instances when you may have to have the plug replaced to suit your conditions.
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