• Chocolate mass processing technologiesan overview

     · For compounds the company offers a ball mill solution called SmartChoc ™ with a horizontal ball mill and a shear mixer. After adding a single-shaft conch for flavour treatment (light conching) the system for small scale production (60-300g/h) is now called SmartChoc ™ Plus and allows manufacturing a variety of chocolate and compound masses

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  • 10.1016/j.jfoodeng.2007.04.014 10.1016/j DeepDyve

     · Read "10.1016/j.jfoodeng.2007.04.014" on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

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  • Ecole Chocolat / Lesson—How Chocolate is Made

     · For the second refining process most chocolate manufacturers use a roll refiner or ball mill which has two functions to further reduce the particle size of the cocoa mass (and any other ingredients such as sugar or milk powder) and to distribute the cocoa butter evenly throughout the

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  • Chocolate mass processing technologiesan overview

     · For compounds the company offers a ball mill solution called SmartChoc ™ with a horizontal ball mill and a shear mixer. After adding a single-shaft conch for flavour treatment (light conching) the system for small scale production (60-300g/h) is now called SmartChoc ™ Plus and allows manufacturing a variety of chocolate and compound masses

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  • Optimizing the Shear Slitting Process Summary

     · tangent or wrap. While most paper mill primary winders are configured for tangent slitting secondary winders and a great many general converting slitters may be wrap configured. An understanding of the specific advantages and disadvantages of each method and its influence in the slitting process will be presented. Trim removal

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  • Chocolate Refiner /Conche Chocolate Processing

     · Chocolate refiner is used for chocolate fine grinding in chocolate production line. The chocolate mixture is grinded into small particles producing a luxurious texture.

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  • Investigating the effect of production process of ball

     · Chocolate compound was produced using ball mill refiner and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size colour and steady-state rheology) of compound chocolate was determined using response surface methodology.

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  • Chocolate is refinedItalian Food Tech

     · Ball mill refiner lines Alongside roller refiners are ball mills which work well with recipes calling for 30 fat content. The fineness obtained in products processed with this method (creams for spreading filling and icing creams for ice cream chocolate or compounds) varies according to the refining time and can reach a particle size of 20

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  • Influence of emulsifiers on the optimization of processing

     · Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill Authors Pajin Biljana Zarić D. Dokić Ljubica Šereš Zita Šoronja-Simović Dragana Omorjan Radovan Lonĉarević I. Issue Date 1-Dec-2011 Journal Acta Periodica Technologica Abstract

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  • Chocolate production methods and effects of refining

     · A ball mill refining system practically replaces a conventional processing plant integrating mixing pre-refining roller refining and conching although with capacities. The ingredients are mixed in a vertical or horizontal tank and the highly liquid mass resulting from this process is then pumped into the ball mill.

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  • Effects of polyols on the quality characteristics of

     · Milk chocolate samples prepared with polyols by using ball mill method in comparison to sucrose represented higher agglomeration which modifies the fineness of the chocolate and ends to higher plastic viscosity. In the case of processing techniques using ball mill seems to be less efficient in evaporating moisture than the conventional processing.

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  • Optimization of processing parameters of a ball mill

     · The aim of this work was to optimize the ball mill based refining process of chocolate in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD) considering refining time (rt) and agitator shaft speed (as) as factors. The experimental variables measured were chosen from the main

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  • KOCOTEK Chocolate Enrobing Lines Enrober Machines

     · Chocolate Enrober. Precision enrobing curtain system applies coating uniformly at constant target weights across the belt. Active temperature control system guarantees a constant degree of pre-crystallization and a stable viscosity during 24/7 production. High quality temper of the chocolate in the enrober results in high gloss and excellent

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  • Feasibility of a small-scale production system approach

     · Alamprese C Datei L Semeraro Q (2007) Optimization of processing parameters of a ball mill refiner for chocolate. J Food Eng 83 629–636. Article Google Scholar 8. Bolenz S Amtsberg K Schape R (2006) The broader usage of sugars and fillers in milk chocolate made possible by the new EC cocoa directive. Int J Food Sci Technol 41 45–55

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  • Optimization of sensory acceptability of milk chocolate

     · For each experiment a 2000 g batch of milk chocolate was produced using an attrition ball mill (WIENEROTO Wiener and co. The Netherlands). The chocolate production starts with the manual feeding of ingredients cocoa butter cocoa liquor sugar and milk into the jacketed mill grinding chamber

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  • OPTIMIZATION OF THE BALL MILL PROCESSING

     · the optimization of working conditions of a ball mill used for chocolate refining process in order to reduce refining time and energy consumption without loss of quality characteristics of the final product. Investig-ations of Yeganehzad et al. 7 and Zarić et al. 8 showed that the refining time in a ball mill

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  • Influence of emulsifiers on the optimization of processing

     · Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill Authors Pajin Biljana Zarić D. Dokić Ljubica Šereš Zita Šoronja-Simović Dragana Omorjan Radovan Lonĉarević I. Issue Date 1-Dec-2011 Journal Acta Periodica Technologica Abstract

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  • Optimizing the Shear Slitting Process Summary

     · tangent or wrap. While most paper mill primary winders are configured for tangent slitting secondary winders and a great many general converting slitters may be wrap configured. An understanding of the specific advantages and disadvantages of each method and its influence in the slitting process will be presented. Trim removal

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  • Investigating the effect of production process of ball

    Summary Chocolate compound was produced using ball mill refiner and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size colour and steady-state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.

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  • Influence of emulsifiers on the optimization of processing

     · The quality of chocolate mass produced on this way is determined by measuring the following parameters moisture size of the largest cocoa particle yield flow and Casson plastic viscosity.

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  • Chocolate is refinedItalian Food Tech

     · Ball mill refiner lines Alongside roller refiners are ball mills which work well with recipes calling for 30 fat content. The fineness obtained in products processed with this method (creams for spreading filling and icing creams for ice cream chocolate or compounds) varies according to the refining time and can reach a particle size of 20

    Chat Online
  • Optimizing the Shear Slitting Process Summary

     · tangent or wrap. While most paper mill primary winders are configured for tangent slitting secondary winders and a great many general converting slitters may be wrap configured. An understanding of the specific advantages and disadvantages of each method and its influence in the slitting process will be presented. Trim removal

    Chat Online
  • Optimizing the Shear Slitting Process Summary

     · tangent or wrap. While most paper mill primary winders are configured for tangent slitting secondary winders and a great many general converting slitters may be wrap configured. An understanding of the specific advantages and disadvantages of each method and its influence in the slitting process will be presented. Trim removal

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  • 2007-CAlamprese-Optimization of Processing Parameters

     · 2007-C_Alamprese-Optimization of Processing Parameters of a Ball Mill Refiner for ChocolateFree download as PDF File (.pdf) Text File (.txt) or read online for free.

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  • Optimization of processing parameters of a ball mill

    The aim of this work was to optimize the ball mill based refining process of chocolate in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD) considering refining time (rt) and agitator shaft speed (as) as factors.

    Chat Online
  • Chocolate is refinedItalian Food Tech

     · Ball mill refiner lines Alongside roller refiners are ball mills which work well with recipes calling for 30 fat content. The fineness obtained in products processed with this method (creams for spreading filling and icing creams for ice cream chocolate or compounds) varies according to the refining time and can reach a particle size of 20

    Chat Online
  • Investigating the effect of production process of ball

     · Chocolate compound was produced using ball mill refiner and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size colour and steady-state rheology) of compound chocolate was determined using response surface methodology.

    Chat Online
  • Optimization of sensory acceptability of milk chocolate

     · For each experiment a 2000 g batch of milk chocolate was produced using an attrition ball mill (WIENEROTO Wiener and co. The Netherlands). The chocolate production starts with the manual feeding of ingredients cocoa butter cocoa liquor sugar and milk into the jacketed mill grinding chamber

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  • Package desire

     · Optimization of processing parameters of a ball mill refiner for chocolate. Journal of Food Engineering 83(4) 629–636. compositeDF Construct composite desirability functions Description Combines a desirability function with an inner function and returns a new function object which

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  • Package desire

     · Optimization of processing parameters of a ball mill refiner for chocolate. Journal of Food Engineering 83(4) 629–636. compositeDF Construct composite desirability functions Description Combines a desirability function with an inner function and returns a new function object which

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  • Optimization of sensory acceptability of milk chocolate

     · For each experiment a 2000 g batch of milk chocolate was produced using an attrition ball mill (WIENEROTO Wiener and co. The Netherlands). The chocolate production starts with the manual feeding of ingredients cocoa butter cocoa liquor sugar and milk into the jacketed mill grinding chamber

    Chat Online