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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which yaşama be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
Conching is a process that can take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
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The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Schmidt continues to operate with a core focus on producing high quality products and solutions for customers within the schedule required.
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After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
She also shares a recipe to ensure the perfect chocolate consistency for your fountain, plus steps for cleaning and how to make chocolate fountain from a kit. In the grand scheme of things, chocolate fountains have …
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