In chocolate making, the formula determines the flavor, while grinding determines the texture. The ultimate charm of a piece of chocolate lies in the silky feeling that melts in the mouth, and the core of all this is the grinding fineness. No matter how high-quality cocoa beans you use, if the grinding fineness is not up to standard, all flavor potential can not be completely released. Fine grinding is a bridge between high-quality raw materials and excellent finished products.

Whether you are the owner of a chocolate factory, the owner of a manual workshop or a beginner who wants to learn how to make chocolate balls, improving grinding fineness is the key to creating high-quality products. Orange Mech will share with you the practical methods that can be directly implemented, helping you use the ball mill chocolate machine to easily produce smooth chocolate and making your business more prosperous.

Professional chocolate ball mill is the core guarantee to improve the grinding fineness. Choosing the right equipment and using the right configuration can make the fineness increase with half the effort. The following are the essential characteristics of a professional chocolate ball mill:

1. Precise temperature control

Double jacket water circulation system is like configuring an intelligent thermostat for chocolate. It can accurately control the temperature in the grinding process and perfectly retain the original flavor of raw materials. This is an uncompromising technological requirement for the chocolate maker who pursues flavor.

2.grind evenly

Built-in optional circulating pump and adjustable speed paddle can ensure the full circulation and uniform mixing of materials during grinding. This design avoids the common grinding dead angle of traditional equipment, ensures that the fineness of each batch is highly consistent, and provides you with stable high-quality output.

3. Design safety

Considering the trace metal chips that may be produced by long-term grinding, the equipment can be equipped with a strong magnetic filtration system. Can actively absorb impurities to ensure the safety of the final product. In ball mill chocolate production, such safety design is particularly important.

4. Firmness and hygiene

The main body of chocolate ball mill and all parts in contact with chocolate are made of food-grade stainless steel. This not only ensures the durability of the equipment, but also makes the cleaning simple and thorough, providing the most solid food safety barrier for you and your customers.

The equipment and technology are optimized, and the standardized operation process can maximize the effect, and also lay a good foundation for the follow-up processes such as how to make chocolate balls.

1.Fix the equipment on a level ground and check whether the voltage matches; Add water to the interlayer of the double-layer cylinder, and confirm that the water level reaches the standard through the liquid level gauge; Start idling experiment, observe whether the equipment runs stably, and proceed to the next step if there is no abnormality.

2.Put the pretreated raw materials into the cylinder evenly to avoid uneven mixing caused by excessive one-time investment, and the total amount of raw materials shall not exceed 80% of the cylinder capacity.

3.Set the grinding time, temperature and stirring speed through the PLC control system, fine-tune the parameters according to the characteristics of raw materials, and monitor the running state in real time after starting the equipment.

4.Pay attention to the change of temperature and water level during grinding and replenish water in time; If equipped with a large rotor pump, the internal circulation function is enabled all the way to ensure uniform grinding; When it is near completion, sampling can be taken to check fineness, and the machine can be stopped after reaching the standard.

5. Wash the cylinder body and paddle with edible oil, thoroughly remove the residual raw materials, avoid caking and affect the next batch of grinding, dry the equipment after cleaning, and keep dry and ventilated.

In the process of ball mill chocolate production, it is inevitable to encounter problems, and timely investigation and solution can avoid losses.

1. The fineness is not up to standard

Solution: If the grinding time is insufficient, the steel ball is worn or the temperature is not suitable, and the raw material is too large, extend the grinding time, check whether the steel ball is worn, adjust the interlayer water temperature, and re-crush the raw material.

2. There are impurities in the taste

Solution: The pre-mixing time is extended to 10 minutes due to impurities in raw materials and unfiltered debris generated by grinding steel balls; Ensure the normal operation of large rotor pump, realize slurry circulation and avoid grinding dead angle.

3. Operating temperature is too high

Solution: It is caused by insufficient heat dissipation in continuous operation or excessive temperature of environmental objects. Connect external water chillers to assist in cooling, arrange reasonable production intervals, and ensure good ventilation of the equipment.

Choosing the right supplier is also crucial: give priority to brands with mature production experience (such as Orange Mech), and confirm that the equipment is equipped with core configurations such as high-magnetic steel balls, double-layer cylinder bodies and high-magnetic filtration; It is required to provide one-year warranty and technical support to avoid unattended maintenance of equipment failure in the later period; If necessary, visit the production workshop and test the grinding effect of the equipment to ensure that it meets your production needs.

Improving the grinding fineness of chocolate is never a single effort, but a concerted effort of equipment, technology and materials. We believe that every chocolate maker can create his own perfect work through professional equipment and correct technology. If you need professional advice in the pursuit of a more delicate taste, Orange Mech is ready to support you.