04 Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
04.02 Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
04.02.44 Single machines /equipment for the production of bakery products, snacks and cerials / Wafer cream production equipment
Single machines /equipment for the production of bakery products, snacks and cerials / Wafer cream production equipment
Product category: Complete lines for the Processing of cocoa, Complete lines for the Production of chocolate, Complete lines for the Production of cocoa liquor
The attrition ball mill type CAO B2000 is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.
This ball mill, a low speed agitated type, developed for heat sensitive masses has a unique configuration between grinding shaft, grinding tank and grinding media, resulting in an optimum use of the grinding efficiency. A rotary lobe pump, a horizontally positioned ingredient mixer/conche and extraction device have been attached to the mill. The extraction device is used for the reduction of moisture content and off flavours. This combination is designed to perform grinding, mixing and conching of the ingredients simultaneously.
These features result in:
No foundations, limited floor space
Low energy consumption
Low maintenance costs
Constant product quality
Good particle size distribution
Longer shelf life
Minimal manpower required
End-fineness can be up to 18 microns
The batch capacity of this installation is 500 kg and the process time is about 70 minutes in case crystal sugar is used as an ingredient. When powdered sugar is used process time can be reduced considerably
Product category: Mixers, Operating and auxiliary equipment for the production of confectionery / Laboratory equipment, Tanks (heated) for the production of confectionery
The chocolate conche, type CWC 5, is specially designed for the conching of small batches of chocolate, coatings, compounds and bread spreads in lab scale sizes. This CWC 5 laboratory conche, consists of a special jacketed stainless steel bowl with a horizontal stirrer. The stirrer has a variable speed for optimal conching effect. The conching process is achieved using an efficient combination of shear stress and air circulation/extraction. Evaporation of volatile acids and moisture in the chocolate is achieved simultaneously. The application of shear stress into the mass decreases the viscosity. The yield value is enhanced and the moisture content reduced down to 0.9% and in some cases even to 0.7% humidity. At the end of the process the mass is discharged by gravity via a 2-way valve for further processing. The batch capacity of the CWC 5 is 5 kg, but the conching capacity is dependent on moisture content and desired flavour increase of the chocolate mass.
The essential features are:
No foundations, limited floor space. Efficient energy use. Low maintenance costs. Constant product quality. Small batches. Easy cleaning. Good moisture reduction. Better yield value. No experienced manpower required.
Product category: Complete lines for the Processing of cocoa, Cocoa bean crushers, Cocoa presses, Mills
PG 6000 beater blade mill
The beater blade mill type PG 6000 is specially developed for the continuous pre-grinding of high fat content seeds and nuts e. g. cocoa nibs and/or hazelnuts.
This beater blade mill, a high speed type has a unique configuration between beater blades and milling chamber and slotted sieve, giving an optimum use for continuous pre-grinding.
By high speed and impact between the beater blades and seeds/nuts, the product breaks. The fat released from the fibres of the product will liquefy the product then leaves the milling chamber through the slotted screen with the required particle size into the receptacle of the unit.
The end fineness of the finished product is determined by the gap size of the screen, through which the mass flows on by gravity to outlet of the mill. The liquor can be discharged from the unit by means of a discharge pump.
The maximum capacity of the mill is 5.000 kg/hr, depending upon the type and pre-treatment of the seeds and nuts, as well as its end product fineness which is required. During the grinding process the moisture content of the product will be reduced.
Caotech b.v. is located in Wormerveer, the Netherlands (next to Amsterdam and close to the world leading cocoa processing factories). We like to introduce ourselves as a manufacturer of ball mills for processing cocoa, chocolate and compound. In this respect we supply worldwide turn-key projects to the cocoa, chocolate, compound, ice-cream and bakery industry.