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Post by sam1969dz on Sept 20, 2010 15:17:32 GMT -5
hello all i'm algerian and i will be install a small factory in my town this factory is composed of : - 1. Powdered sugar mill - 2. Oil melting tank - 3. Ball mill for chocolate 22-20 microns - 4. Storage tank for chocolate - 5. Chocolate filling machine - 6. Cooling tunnel my question if i havn't a conch can the ball mill make a good chocolate or milky compound chocolate the second question is can one of you tell me about technician of chocolate thank you samir
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Post by Sebastian on Sept 20, 2010 15:55:59 GMT -5
That's an awefully big question with not much information given to help answer it. Can a ball mill make good chocolate? Sure. There's lots and lots of details that make that a 'yes, but...' answer....
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Post by sam1969dz on Sept 21, 2010 3:49:52 GMT -5
what kind of informations you want my friend
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Post by Sebastian on Sept 21, 2010 5:26:35 GMT -5
It sounds like you're looking to set up a full commercial production plant. I assume from the above, since you've not indicated anything on roasting or grinding, that you're starting already from chocolate liquor - if not, you'll need to roast the beans, winnow them, and at least pre-grind them before you feed them into your ball mill.
Ball mills can certainly attain 20 um particle sizes, but there are a lot of factors that feed into that - type of media, size of media, co mposition of media, does the ball mill have a re-circulation loop to allow for multiple passes, is it water jacketed to control temperature, etc. Ball mills are most frequently used to grind liquor, but can be used for chocolate IF the chocolate is high enough in fat - they often require as much as 40-50% fat going through the ball mill to be sufficiently fluid to grind the particles, and some particles grind better than others in the mill. If you've got a starting formulation you're going to work with, it'd be helpful to see it...
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Post by sam1969dz on Sept 21, 2010 7:04:34 GMT -5
47’60% SUGAR 7’10% COCOA POWDER 10-12 27’60% VEGETABLE OIL OR VEGETABLE FAT 12’20% SKIMMED MILK POWDER 5% FULL CREAM MILK 0’30% LECITHINE
THIS IS MY FORMULATION
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Post by Sebastian on Sept 21, 2010 16:11:11 GMT -5
Couple of points: 1) this is not going to be considered chocolate, as there's no liquor or cocoa butter in it - it will be a vegetable compound 2) your formulation doesn't add up to 100% - it's 99.8%. add 0.2% to the lecithin 3) your fat content will be approximately 30.1%. This will very likely be insufficient for your ball mill to do it's job. 4) I'm not sure i understand why you'd combine skimmed milk as well as full cream milk powders - you're complicating things by doing so in a number of ways It sounds like you're trying to set up a production plant, likely with used equipment, but aren't familiar with the process, raw materials, or finished formulation. If that's the case, you're biting off quite a bit - i'd recommend you look for a consultant to hire and look into the details - the specifics of your equipment, raw materials, the rates and amounts you need to produce, and how you'll be using it. It will be money well spent, and you'll get more detail than some unknown guy on a web board
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Post by sam1969dz on Sept 21, 2010 16:32:54 GMT -5
in this case can you help me sebastian this is my skype sam1969dz
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Post by sam1969dz on Sept 21, 2010 16:34:40 GMT -5
my equipment is new
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Post by Sebastian on Sept 21, 2010 18:55:30 GMT -5
The scope of what you're asking mate is pretty large, and the details you have thus far are very few. Recommend you identify a consultant to give you some paid advice, as there's quite a lot of detail behind what you're going to need. You really should have someone local who can physically walk your plant and see the equipment, as troubleshooting over the phone is a nightmare, at best...
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