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Post by ianchanlr on Mar 29, 2021 13:10:21 GMT -5
Hi, anyone here have experience or opinion on using corundum disc mill for cocoa mass refining? My intention is to produce moulded chocolate (CBE/couverture) and also grounded chocolate, target per batch production quantity 100kg. For conches we are going to get a 100L vertically-stirred rotary conche, with temperature control and an additional homogenizer to increase shear force. www.alibaba.com/product-detail/lab-50l-homogenizer-emulsifier-chocolate-10l_62200423435.htmlAs for the refining part, i came across a really good bargain for corundum disc mill (single disc mill) that able to produce 100L/hour and claim able to refine particle to 5~40micron(adjustable). Does anyone have any idea how it will work on chocolate refining? Beckett's book has mentioned about it, but why does it rarely seen people discuss about it for refining? Also have anyone know this thing called in-line-mixer? It can attach to conche tank and perform refining and redirect the flow back the tank, seems very interesting. I wonder if this remove the necessity to have a separate refiner? I think it will be wonderful if it can convert the conche into universal machine that can do everything while retaining some control on your chocolate production. www.silverson.com/us/products/in-line-mixers/ Any thought will be very appreciated!
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