Shuanglong Chocolcate Conche LHJ
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xmmiz CHINA S&L MIXER LHJgTlJ •PLOUGHSHARE REFINER CONCHE±» I as m±: lx H±iH3§299^ *S: 0086-21-69178818 / 69178808 / 69178817 lbs I itl'S&t m±: Jbsl0|J0IE^0^8ISf^3^li9B E&iS: 010-87952663 mi i j&wt mt ■. r-jtimr-jti^Mpg^sjiiiBi ^402^ EfiiS: 020-89000670 SHUANGLONG GROUP CO., LTD. Shanghai (Headquarters) Address: No. 299, Delixi Rd, Jiading District, Shanghai Tel: 0086-21 -69178818 / 69178808 / 69178817 Beijing (Office) Address: Beijing chaoyang district east fourth ring hua teng international 3 floor 9 b Tel: 010-87952663 Guangzhou (Office) Address: Guangzhou guangzhou avenue south Jin Sui graceland in B1 building, room 402 Tel: 020-89000670 Further products-JI^^nn , i^fQgp^www.shuanglong.com NEW HIGH-TECH ENTERPRISE LEADING MANUFACTURER OF POWDER MIXING EQUIPMENT

lumps • mmma PLOUGHSHARE REFINER CONCHE Wift | Introduction fismaiffjizjsiK-iiBgij? o +m mmtin qTpTIg (ffiSftj3;SSg) Conching is an important process after refining. When conching, the physical and chemical change will take place at the same time. Characteristic chocolate taste can be developed at this stage. Furthermore, the product after refining will turn into suspension with good fluidity like sugar, cocoa and milk powder which could appear to float in cacao butter(or other fat). When mixing assembly turn to the right, this movement has a shearing and spreading impact on material...

IbmIIjA, B^n+i£B4ft6S£B4, wk, H ±£timV]±So Ploughshare refiner conche is designed with unsurpassed evaporative power. The powder rise and drop in air due to gravity and eccentricity, which is benefit for ventilation and loss of moisture, ensure the low humidity. In the wet mixing process, the thin material leads to a lower resistance. In order to ensure the effect of conching, turning the paddle anticlockwise is necessary to increase the energy input. When the paddles rotate anticlockwise, the shape of blade makes the material subjected to shear stress as well as tensile stress. SPfSS#...

INNOVATED TECHNOLOGY nmmn A most important part of conching Evaporation ^VFAflS^m, H$JtTW34«, ^Itt mmmmfcmiftrts'» A research shows that, after gathering and gauging the VFA content of the air over the operating conche, the data show that with this process carrying on, its concentration becomes more and more high. In the meantime, volatile matters in chocolate like acetic acid and aldehyde are decreased. Therefore, this process could remove the sour taste of cocoa. ■ mmmM PLOUGHSHARE REFINER CONCHE if#* | Features TJSs mmuvm tsgMsi*, mimmumm. SSBMS^7j<«o sfiifiii. SSM;S14SfflT§#§f¥W^I4o...