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Chocolate melanger for sale | Sasti Engineering PPT

A chocolate melanger is a specialized machine used in chocolate production to refine and conche cocoa ingredients. It consists of grinding stones and a motor to facilitate the grinding process. The machine refines particles, contributing to smoothness and flavor development in chocolate. It plays a crucial role in achieving the desired texture and taste. For more, Visit https://www.sastiwetgrinder.com/

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Chocolate melanger for sale | Sasti Engineering PPT

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  1. 12C, Dhatchan Thottam,(Near Opp. Dharma Sastha School) Vilankurichi road, Coimbatore-641035. Tamil Nadu, India.

  2. How Chocolate Melanger Machine Works

  3. Introduction 1) Definition: Chocolate melanger is a specialized machine for refining cocoa into chocolate. 2) Purpose: It plays a key role in transforming raw cocoa nibs into a smooth, delectable chocolate. 3) Essential Tool: Widely used in artisanal chocolate- making, the melanger ensures quality and texture. 4) Combination Process: Involves grinding and conching to achieve the desired chocolate consistency. 5) Crafting Excellence: Understanding the chocolate melanger is fundamental to mastering the art of premium chocolate production.

  4. Anatomy of a Chocolate Melanger 1) Granite Grinding Stones: Essential for breaking down cocoa nibs into smaller particles. 2) Rotating Drum: Facilitates continuous grinding, ensuring uniform texture. 3) Granite Grinding Surface: Provides a robust and durable platform for the refining process. 4) Temperature Control System: Maintains an optimal heat level for flavor development without compromising quality. 5) Timer: Regulates the refining duration, allowing chocolatiers to achieve the desired texture and taste.

  5. The Refining Process Step-by-Step 1) Preparation Steps: a. Roasting and Cracking: Heat treatment and breaking open cocoa beans. b. Winnowing: Separating nibs from shells. c. Grinding Nibs: Reducing nibs to coarse particles. 2) Refining in the Melanger: a. Introducing Nibs and Sugar: Placing them into the melanger drum. b. Setting Timer and Temperature: Regulating refining parameters. c. Continuous Rotation: Grinding stones rotate to gradually reduce particle size. 3) Conching Process: a. Extended Refining: Further refining for enhanced flavor and texture. b. Evaporation of Volatiles: Removal of unwanted compounds. c. Development of Texture: Achieving a smooth, velvety consistency.

  6. The Science Behind the Melanger 1)Friction and Shear Forces: Break down cocoa solids into finer particles during the grinding process. 2)Heat Generation and Management: Maintain optimal temperature for flavor development without compromising quality. 3)Cocoa Butter Release: The process coats particles, contributing to a smooth and creamy mouthfeel. 4)Texture Enhancement: Understanding the science helps in achieving the desired chocolate texture. 5)Key Factors: Successful refining relies on balancing these scientific elements for highquality chocolate production.

  7. Factors Affecting Refining Time 1)Cocoa Bean Variety: Differences in flavor, acidity, and fat content impact refining duration. 2)Nib Size: Smaller nibs refine faster, influencing the overall processing time. 3)Sugar Quantity: More sugar increases viscosity, affecting the refining process. 4)Desired Texture: Achieving a smoother texture requires a longer refining time. 5)Customization: Chocolatiers adjust these factors to tailor chocolate batches to specific preferences.

  8. Monitoring the Refining Process 1)Sensory Evaluation: Assess texture, aroma, and flavor to ensure the chocolate meets quality standards. 2)Particle Size Measurement: Utilize a particle analyzer for precise measurement and consistency control. 3)Temperature Control: Maintain a consistent temperature throughout the refining process for optimal results. 4)Adaptability: Chocolatiers adjust parameters based on real-time observations to meet desired outcomes. 5)Quality Assurance: Rigorous monitoring ensures each batch aligns with the intended chocolate profile.

  9. 1) Nut Butters: Refines nuts into smooth, creamy butters for diverse culinary applications. 2) Seed Butters: Creates delicious and nutritious seed butters with the melanger. 3) Spice Pastes: Grinding spices into flavorful pastes for use in various dishes. 4) Exploration of Possibilities: Demonstrates the melanger's adaptability for a range of ingredients beyond chocolate. 5) Culinary Innovation: Unleashes creativity, expanding the use of the melanger in diverse culinary pursuits. Beyond Chocolate: Versatility of the Melanger

  10. MAINTENANCE AND CARE FOR YOUR MELANGER 1) Regular Cleaning: Remove residual chocolate particles to maintain hygiene and prevent flavor contamination. 2) Periodic Stone Inspection: Check for wear and tear to ensure the grinding stones function optimally. 3. Proper Storage: Protect the melanger from dust and moisture to preserve its longevity. 4. Equipment Longevity: Regular maintenance enhances the lifespan and efficiency of the melanger. 5. Operational Sustainability: A well-maintained melanger contributes to consistent, high-quality chocolate production.

  11. Troubleshooting Common Melanger Issues 1) Grainy Texture: Caused by insufficient refining or uneven grinding, affecting overall chocolate quality. 2. Bitter Taste: Over-refining or excessive heat can result in bitterness, impacting flavor. 3. Hardening: Under-refining or inconsistent temperature may lead to chocolate hardening issues. 4. Diagnostic Approach: Identify issues through taste, texture, and process observation for effective troubleshooting. 5. Optimizing Results: Addressing common issues ensures consistent production of high- quality chocolate batches.

  12. Thank You 9994426166 www.sastiwetgrinder.com

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