1. Melt cov qhob noom xim kasfes kom tiav 2. Txias rau crystallization kub 3. Crystallize 4. Melt tam sim no tsis ruaj khov crystals
Lub chocolate temperer tshwj xeeb yog tsim rau ntuj cocoa butter.Tom qab tempering, cov khoom siv chocolate yuav muaj qhov tsw zoo thiab tuaj yeem khaws cia rau lub sijhawm ntev.Dav siv nyob rau hauv kev lag luam thiab xuas tes ua chocolate / confectionery tuam txhab, thiab ntxiv qee qhov chaw thiab khoom siv los tsim ntau yam khoom qab zib, xws li molded chocolate, coated chocolate, hollow chocolate, truffle sib tsoo khoom, thiab lwm yam.
1) DELTA tswj qhov system, Siemens cov khoom siv hluav taws xob.2) Kov npo, ntau hom lus tuaj yeem xaiv.3) Ntau txoj hauv kev tswj.Tsis siv neeg dosing, intermittent dosing, khawm thiab pedal tswj dosing.Chocolate flow rate yog adjustable.4) Lub auger ntsia hlau tuaj yeem tig rau hauv cov lus qhia sib txawv, uas yog qhov tseem ceeb heev rau kev ntxuav thiab tshem tawm lub nozzle.5) Thaum taug kev ntawm lub pedal, lub chocolate yuav raug rub.Thaum lub pedal tau nce mus, cov qhob noom xim kasfes hauv lub auger yuav raug nqus rov qab mus rau qhov chaw tuav.6) Preset kub yog siv rau cov txheej txheem sib txawv.Piv txwv li, yaj ntawm 55 ° C, khaws cia thiab noj ntawm 38 ° C.Tom qab ntawd lub tshuab yuav cia li khaws qhov kub ntawm 55 ° C thaum yaj.Tom qab nws tau yaj tag lawm, lub tshuab cua sov yuav tsum tsis ua haujlwm kom txog thaum qhov kub poob mus rau 38 ° C thiab khaws cia ntawm 38 ° C los pab cov neeg siv khoom.
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