Roller Milling for Cocoa Liquor Refinement

Efficiently grinding and refining chocolate with high fat content using a spoke machine to prepare chocolate with higher fat content and crisper breaking sound. The method involves mixing cocoa liquor, cocoa butter, cocoa powder, and fat in specific ratios. It uses a two-spoked machine for pre-grinding and a five-spoked machine for final grinding. This is followed by refining with a refining agent, temperature adjustment, pouring, and cooling forming. The spoke machines provide better grinding and refining efficiency compared to traditional refiners for high-fat chocolate.

Source

Refiner for chocolate production that thoroughly grinds cocoa beans quickly and prevents agglomeration. It has a refiner box with a grinding assembly inside. The grinding assembly has fixed spokes and a driving shaft with teeth. The cocoa beans fall into the fixed spokes then the driven shaft rotates against the fixed spokes to grind the beans. The driving shaft turns the teeth, which move the fixed spokes in reverse. This reversing motion improves grinding by creating friction against the beans. It also has an anti-caking component below the grinding area to dry and shake the beans to prevent clumping.

Source

Cocoa bean grinding device for chocolate production that improves grinding efficiency and cocoa powder quality. The device has a grinding chamber with a main grinding roller and a secondary roller. A mesh partition separates the rolls. The grinding chamber is elastically supported and moves up and down during grinding. This allows continuous polishing of cocoa beans on the partition and prevents clogging. A filter in the receiving container further separates fine powder from large pieces.

Source

A rolling mill for efficiently grinding and drying viscous materials like chocolate without adding moisture. The mill has a heating device on the rolls to dry the ground layer between them. This prevents sticking and clogging during grinding. The heated rolls also reduce conching time by evaporating moisture from the ground layer. The mill can have a separate heating device or integrated heaters in the roll covers. This allows controlled drying of the material without adding more moisture during grinding. The heating can be by conduction, convection, or radiation using a thermal fluid like hot air, oil, water, or steam.

Source

A continuous chocolate processing apparatus that prevents mass buildup and utilizes all surfaces for heat transfer to improve efficiency compared to multi-cylinder setups. The apparatus has an outer stationary cooling cylinder and a smaller inner driven cylinder concentrically inside it. Agitating rollers are arranged between the cylinders in an annular interior. The rollers are driven by the inner cylinder and rotate around a common circle concentric to the cylinders. This allows all surfaces to contact and clean each other, preventing mass accumulation. The rollers are driven by friction or cage connections so they move together with the inner cylinder.

Source

Optimized process for making praline confectionery with improved quality and reduced production time compared to existing methods. The key steps are: 1. Mixing the praline ingredients at a lower temperature (16-21°C) compared to traditional methods (28-34°C). This prevents over-crystallization and allows better fat distribution. 2. Rolling (grinding) the mixed praline at a lower viscosity (780-900 Pa·s) compared to traditional methods (1000-2000 Pa·s). This prevents clumping and allows better fat dispersion. 3. Cooling the rolled praline to 4-5°C before molding, instead of 28-34°C. This prevents excessive crystallization during molding. By mixing and rolling at lower

Source

A method to increase the yield of cocoa butter and improve cocoa butter quality when making chocolate by processing grated cocoa. The method involves grinding the grated cocoa using a specific ratio of hydrophobic and hydrophilic rolling elements. This ratio of 7:1 to 5:1 provides optimal grinding and cocoa destruction for higher cocoa butter yield. The hydrophobic rolling bodies facilitate cocoa rolling and abrasion, while the hydrophilic bodies prevent sticking. This optimized grinding improves cocoa characteristics and butter extraction.

Source