Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
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Of course derece all questions could be answered. In particular the last point, as process equipment is usually designed individually by machine manufacturers for their clients.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are not considered here, although many properties of the final product gönül be predicted by measurable properties of the still liquid chocolate mass.
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 roasting and tempering.
We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help.
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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
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What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?