NETZSCH CaseStudy Tango

NETZSCH CaseStudy Tango

NETZSCH CaseStudy Tango

Product catalog summary
Introduction
This document is a case study on cocoa grinding with minimal metal transfer, focusing on the production of very dark chocolates with high cocoa content. The traditional method involves a multi-stage grinding process, which results in high iron contamination due to wear in the ball mills.

Traditional Grinding Process
The conventional method uses a three or four-stage grinding process, including a pre-grinder and multiple vertical agitator ball mills. This method requires low throughput to achieve high fineness, leading to significant wear and high iron contamination in the product.

New Tango® Process
The Tango® process is a two-stage system consisting of a MasTernibs pre-grinder, a pump, and a horizontal MasTerrefiner. This process reduces the number of components, electrical installations, and space required, while also providing better access for maintenance and cleaning. It achieves a cocoa liquor fineness of 18 µm with iron content below 150 mg/kg.

Energy Consumption and Metal Contamination
The energy consumption for pre-grinding and fine-grinding varies depending on the fineness required. The use of finer screens reduces energy consumption by 10-15%. Increased energy consumption correlates with higher wear and metal contamination, particularly iron, chromium, cobalt, and tungsten.

Regulatory Compliance
According to European regulations, materials in contact with food must not transfer harmful quantities of constituents. The EDQM has set Specific Release Limits (SRL) for various metals, which are often exceeded in traditional processes.

Advantages of the Tango® System
The Tango® system's design allows for quick maintenance and reduces the need for hard metal components, preventing tungsten and cobalt contamination. The horizontal arrangement of the MasTerrefiner reduces energy consumption by 40%, and the overall iron content in the cocoa liquor is reduced by 38% compared to traditional methods.

Conclusion
The Tango® process offers a more efficient and cleaner method for cocoa grinding, significantly reducing metal contamination and energy consumption while maintaining high product quality.
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Catalog excerpts

NETZSCH CaseStudy Tango-1

CASE STUDY YDUTS ESAC Kakaovermahlung mit minimalem Metalleintrag Cocoa Grinding with minimal Metal Transfer FOOD & CONFECTIONERY a Business Field of NETZSCH Grinding & Dispersin

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NETZSCH CaseStudy Tango-2

Herstellung von 18 µm-Kakaomasse in zwei Vermahlungsstufen mit Eisengehalten < Production of 18 µm Cocoa Liquor with two Grinding Steps, only and Zur Herstellung sehr dunkler Schokoladen mit hohem Kakaoanteil, werden Kakaomassen mit Schokoladenendfeinheit von 18 µm direkt in die Conchen gegeben. Um diese Endfeinheit zu erreichen, erfolgt die Vermahlung in einem drei-, oder sogar vierstufigen Mahlverfahren, bestehend aus einer Vormühle, gefolgt von zwei oder drei Rührwerkskugelmühlen. Dabei kommt es aufgrund des niedrigen Durchsatzes, der erforderlich ist, um die hohen Feinheiten zu erzeugen,...

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NETZSCH CaseStudy Tango-3

< 150 mg/kg Iron Content < 150 mg/kg Vorteile Weniger zu wartende Komponenten Weniger installierte elektrische Leistung Weniger Rohrleitungen Weniger Platzbedarf Gute Zugänglichkeit bei Wartungs- und Reinigungsarbeiten Less components to be maintained Less electrical installation Less pipes Less space required Good access for maintenance and cleaning Kakaomassen-Feinheiten hergestellt auf zwei-stufigem Tango®-System Cocoa Liquor Endfineness Produced with the Tango®-Systems Bild 5 zeigt die auf Tango®-Anlagen hergestellten Kakaomasse-Feinheit in % < 75 µm in Abhängigkeit des Energiebedarfes. Vermahlen...

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NETZSCH CaseStudy Tango-4

Feinere Vorvermahlung führt zu niedrigerem Gesamtenergieverbrauch Use of finer screens decreases the total energy consumption Die Feinheit der vorvermahlenen Kakaomasse wird durch die Siebspaltweite der Schlagmessermühle bestimmt. Üblicherweise werden Spaltweiten von 100 µm bis 350 µm, jeweils in 50 µm-Schritten abgestuft, eingesetzt. Der Einsatz eines 100 µm-Siebes reduziert den Gesamtenergiebedarf um 10% - 15% gegenüber der Verwendung eines 250 µm-Siebes. The fineness of the pre-ground cocoa liquor is determined by the gap size of the slotted screen. The gap sizes are graded in 50 µm steps,...

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NETZSCH CaseStudy Tango-5

Wie setzt sich der benötigte Energie- und damit Eiseneintrag zusammen? How is the required energy input and iron transfer broken down? Bei der Vorvermahlung in MasterNibs Schlagmessermühlen beträgt der Energieeintrag je nach Feinheit des eingesetzten Siebes 40 kWh/t - 60 kWh/t. Bei der Feinvermahlung in MasterRefiner Rührwerkskugelmühlen werden, je nach Endfeinheit, 40 kWh/t - 80 kWh/t benötigt. The energy consumption for pre-grinding on MasterNibs beater blade mills is 40 kWh/t - 60 kWh/t, depending on the fineness of the screen.The energy consumption for fine-grinding on MasterRefiner agitator...

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NETZSCH CaseStudy Tango-6

SRL - Specific Release Limits in mg/kg food Detected amounts in mg/kg chocolate Iron / Eisen Chromium / Chrom Cobalt / Kobalt Tungsten / Wolfram Alle Metallgehalte überschreiten die Grenzwerte um ein Vielfaches. Der Eintrag von Eisen liegt mit Faktor 3,5 - 4 noch im unteren Überschreitungsbereich. Am deutlichsten wird der Grenzwert von Kobalt mit Faktor 8 - 45 überschritten. The quantities detected exceeded the limit values SRL The exceeding factor of 3.5 to 4 for iron is still in the lower range. The limit value for cobalt is exceeded by a factor between 8 and 45 and is the most significant....

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NETZSCH CaseStudy Tango-7

Position of grinding balls in vertical grinding tanks. Concentration in the bottom zone in case of low product flow. In case of high product flow, concentration in the upper part of the grinding tank. Distribution of grinding balls in horizontal grinding tank: no concentration in the upper part of the grinding tank. Zusammenfassung Conclusion Die spezielle Konstruktion der MasterNibs mit Antrieb des Rotors von oben, ermöglicht einen Wechsel der Mahlwerkezuge innerhalb einer halben Stunde. Durch die Möglichkeit, den Rotor aus dem heißen Mahlraum heraus zu schwenken, kann der Austausch der Schlagmesser...

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NETZSCH CaseStudy Tango-8

The NETZSCH Group is an owner-managed, international technology company with headquarters in Germany. The Business Units Analyzing & Testing, Grinding & Dispersing and Pumps & Systems represent customized solutions at the highest level. More than 3,800 employees in 36 countries and a worldwide sales and service network ensure customer proximity and competent service. Our performance standards are high. We promise our customers Proven Excellence - exceptional performance in everything we do, proven time and again since 1873. NETZSCH-Feinmahltechnik | Germany NETZSCH Trockenmahltechnik | Germany...

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