WEBMar 7, 2020 at 4:33am Jim B. said: These are two different machines that do two different processes. The ball mill can be used to grind (refine) the chocolate into the small particle size we associate with a creamy texture. The conch will help to develop flavor through aeration and shearing. (Ben could probably help make this more clear and ...
WhatsApp: +86 18203695377WEBarticle{Saputro2019RheologicalBA, title={Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system}, author={Arifin Dwi Saputro and Davy Van de Walle and Bobby Antan Caiquo and Michael Hinneh and Martina Kluczykoff and Koen ...
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WhatsApp: +86 18203695377WEBOct 1, 2020 · The objective of this research was to study the effect of ball milling of a white chocolate anhydrous paste on its particle size, rheological and stability properties.
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WhatsApp: +86 18203695377WEBFeb 1, 2019 · Microstructure images showed the solid particle arrangement in the chocolate suspension. ... A promising smallscale chocolate processing machine is the ball mill in which milling and conchinglike process are carried out at the same time (Bolenz, Holm, et al., 2014), thus a compact production system for small chocolate .
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WhatsApp: +86 18203695377WEBJun 14, 2011 · I am researching the differences between making or shall I say refining chcolate and ingredient mixes on a ball mill refiner versus roller refiner process. There seems to be a difference of opinion. I must say the finest chocolate I have tasted most often comes off a roller refined, dry conch and then wet conch system. Recently in .
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