Video of a 75 kg batch melangeur grinding process (video speed is accelerated by x64 times).
Objective: To test the melangeur grinding a 75 kg chocolate batch, and product temperature control during the grinding process depending on wheel pressure and bowl rotation speed.
At the start 0.6 kg of cocoa butter is dosed, followed by 6.2 kg of nibs from Venesuela cocoa beans and 44.95 kg of Cuban cocoa beans. Then 23,25 kg of cane sugar is added. Totally we get 75 kg of 69% chocolate with 35% of fat content.
The melangeur has sufficient power for quick dosing of all recipe ingredients.
The product temperature raises to values above 76*C at 50Hz on the frequency inverter and pressure 3 bars, and is falling down when the rotation speed of the melangeur bowl and the pressure of the wheels are reduced.
Particularly, the temperature is signigicantly influenced by the bowl rotation speed.