It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but not smooth enough. You could tell it was still homemade.
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As a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …
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True story! At first glance it gönül look overwhelming. There are a lot of steps and sometimes that sevimli seem harder than it really is.
I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You güç really see the sugar and shot moving well.
The new replacement tumbler showed up earlier this week so I takım it up to refine some sugar. I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.
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.
Used Chocolate POWDERED SUGAR MILL to make a variety of chocolate & nut pastes, birli well birli spreadable creams. The Selmi Micron is also used for bean to amerikan bar chocolate making.
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Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
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What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?