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triple cocoa liquor mills

Triple Chocolate Liquor Mill National Museum of American

There are many stages in the process of making a luscious bar of milk chocolate from dried and roasted cocoa beans. This machine, a chocolate liquor mill used in the Hershey chocolate factory from about 1920 to the late 1970s, was critical in the early stages of the process. Between heated stones, the mill ground the "nibs," or cracked cores of the cocoa beans, melting the cocoa butter

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Triple Chocolate Liquor Mill Smithsonian Institution

This machine, a chocolate liquor mill used in the Hershey chocolate factory from about 1920 to the late 1970s, was critical in the early stages of the process. Between heated stones, the mill ground the "nibs," or cracked cores of the cocoa beans, melting the cocoa butter contained inside.

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Stone Mill Grinding KOCOTEK

Triple Lehmann Stone Mill. The triple Lehmann stone mill, Type CME liquor stone mill, is designed to pre-grind cocoa mass as well as nibs, into ready to press product ideal for short press cycles. The slow-turning ceramic grinding stones ensure gentle handling.

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Cocoa Food Industries Hosokawa Micron Powder Systems

Typically, two mills are set up in a series. The first pass through the mill produces coarse grade liquor at high capacity. The second pass produces liquor with the desired texture and smoothness. This process produces high grade liquor at high capacity in a continuous process. Cocoa press cake goes through an alkalizing or “Dutching” process.

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Method for the reduction of the viscosity of a cocao liquor.

The mills most commonly used in the cocoa industry are triple stone mills, roller type mills, and ball type mills. When using a ball mill, the cocoa liquor is heated due to friction, and even though the ball mill is cooled externally, the core of the mass easily reaches critical temperatures of about 110 DEG C. At this temperature, the risk

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Cocoa Liquor NETZSCH Grinding & Dispersing

The pre-ground cocoa liquor from 1st grinding step is fine ground in a subsequent agitated ball mill. Required end fineness is 99,5 99,9% < 75 µm. In case of using the cocoa liquor for the production of dark chocolates with a high cocoa content, the required fineness is d90 = 18 µm. This fineness is achieved in one fine grinding step with

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cocoa powder grinding machine grinding mill/ultrafine

The cocoa nibs undergo alkalisation, usually with potassium carbonate, to develop the flavour and colour. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The cocoa liquor is pressed to extract the cocoa butter leaving a solid mass called cocoa press cake.

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Method for the reduction of the viscosity of a cocao liquor.

The mills most commonly used in the cocoa industry are triple stone mills, roller type mills, and ball type mills. When using a ball mill, the cocoa liquor is heated due to friction, and even though the ball mill is cooled externally, the core of the mass easily reaches critical temperatures of about 110 DEG C. At this temperature, the risk

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grinding equipment used to produce cocoa liquor

A cocoa processing plant transforms cocoa beans into three main components cocoa liquor and cocoa butter and cocoa powder. These components can be used to make different products. cocoa powder grinding machine. Cocoa liquor Cocoa liquor is used, with other ingredients, to produce chocolate.

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Liquor Treatment Royal Duyvis Wiener B.V.

Cocoa Treatment Line type KSA for sterilizing and flavor improvement of cocoa liquor; Injection of water to increase the moisture content together with increasing temperature, for an improvement of the bacteria reduction (plate count) and of the removal of acids and off-flavors.

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Chocolate mass processing technologies an overview

Oct 27, 2014· An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those

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Wholesale Cacao Paste Cacao Mass Santa Barbara Chocolate

Step 3: Cocoa paste, also known as chocolate liquor, unsweetened chocolate and cocoa mass is made by roasting, shelling and grounding cocoa beans. Step 4: Chocolate liquor or cocoa mass can be broken down into cocoa butter and cocoa fiber cocoa solids. All the fat of the cocoa bean is contained in cocoa butter which is used as a vegan fat or oil.

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Horizontal Disk Mill _Discus NETZSCH Grinding & Dispersing

Industries Chocolate Cocoa Press Cake Cocoa Liquor Fillings, Coatings, Chocolate Compounds Special Flours / Protein Shifting Sugar Spices Hydrocolloids Coffee News Food Tech Innovation Award Finalist Fine-cutting mill with rotating classifying feature The World of Dry-Grinding and Classifying through the Eyes of Experts NETZSCH at the Anuga

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