Roll Refiner Chocolate Formula Calculator
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FINENESS:microns
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DATE:3-ROLL PRE~ 80
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RECIPE:60%3-ROLL REF18 - 20
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MIXER RECIPE
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COMPONENTWEIGHT x 4% RECIPE
FAT CONTENT
WEIGHT FAT% RECIPE
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MIXER%IN MIXERTOTAL
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LIQUOR24.5538.58%54.0138.58%
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SUGAR25.4539.99%0039.99%
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Totals :20078.57%5478.57%
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FAT CONTENT IN MIXER%
27.07%BATCHESFLAKE
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IN CONCHEIN CONCHE
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CONCHE RECIPE
1196
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COMPONENTWEIGHT% RECIPE
FAT CONTENT
WEIGHT FAT
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FLAKE19677.00%2752.92
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COCOA LIQUOR ADDITION IN CONCHING STEP 3
3614.14%5419.8
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LECITHIN LIQUIFYING
1.550.61%160.248
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COCOA BUTTER LIQUIFYING
218.25%10021
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TOTALS254.55100.00%93.968
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FAT CONTENT IN CONCHE %
36.92%
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Pre-refining with SDWC-600/200
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Gap front L-R:
02:45 (increased to get coarser and softer product)
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Gap back L-R:
0:30
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Roll pressures L-R:
8 / 8 bars
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Roll temperatures:
35 / 35 / 35 °C (to get warmer product)
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Product in:50 °C
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Product out:40 °C
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Fineness micrometer:
~ 80 µm(just right in fineness and texture)
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Fine-refining with SDWC-600/200
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Gap front L-R:
0:00
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Gap back L-R:
0:00
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Roll pressures L-R:
20 / 20 bars
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Roll temperatures:
45/50/30 °C
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