Also the taste can be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.

Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

Since 1997 he başmaklık been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and özgü published a number of papers and patents. For further information visit: .

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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

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Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.

Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction gönül be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

Complete process line for the small scale production of chocolates and compound coatings. Mefkûre for product and process development work.

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If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.