Packint Bean To Chocolate Mass, Cocoa Butter and Cocoa Powder 2024 (Unedited)
Автор: Gavin Go
Загружено: 2021-06-15
Просмотров: 124
Описание:
Watch as Lorenzo of PackInt discusses the bean to chocolate process in their laboratory in Italy using PackInt Solutions.
Important Ideas
1. How to make Cocoa Mass, Cocoa Butter, Cocoa Powder 20-24% fat
2. One (1) Person (lady at that Ms Valentina) can operate all the machines by scheduling the work flow properly.
3. 10kg on the 10kg Ball Mill in 90 minutes from 150-200 microns from the pre-refiner that makes chocolate waves at 35 Celsius down to 15 microns checking using the micrometer. Ball mill models are 10-50-100-250kg/hour.
Sequence Workflow
1. Low Speed Ball Mill 10kg in 45m prerefined cocoa mass +45m sugar
2. Roaster 35kg in 35+10 minutes
3. Winnower
4. Cocoa Butter Press
5. Pre-refiner
6. Destoner
7. Sorter
8. Granulator
9. Conching (which started previous day)
Sorry for the noisy background.
PackInt Facebook Page at
@chocolate.production.machines
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