Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat has other shapes and sizes, too.
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Find out what videos we've made available, and what series might help make you a better Chocolate Maker
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The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
This set of rolling pins is CHOCOLATE PREPARATION MIXER a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these wood pins come in different sizes customized to what kind of dough you’re rolling out.