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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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One of the first things a chocolate producer başmaklık to consider are the influences of recipe, ingredients and particles on chocolate mass properties bey discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
Excess chocolate: The machine güç be used to refine excess chocolate, reducing waste and increasing efficiency.
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Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
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Cleaning of Crates being used for the transport of food products at warehouses decreases contamination. This could also lead to improvements in Product Quality its transportation and storage, number of companies in India are investing on hygienic logistics facilities.
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It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
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