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ball-mills

Ball-mills

Ball Mill Systems

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

Herbs have always been shrouded in mystery. The delicate plans produce overpowering bouquets and potent remedies. Herbal extraction technology gets to the core of this mystery and makes bioactive compounds available for a range of applications. Rich in antioxidants, anti-inflammatories, and aromas, herbal extracts are vital ingredients for medicines, foods, cosmetics, and wellness products.

Herbal extracts

A ball mill uses the impact of ceramic or stainless steel balls, falling from near the top of a horizontal shell to crush the material into fine particle sizes. Ball milling is all about size reduction by using grinding media. In this case, the grinding media are ball, either ceramic or steel. The outer cylindrical shell rotates to lift the grinding balls to the top from where they fall; grinding and blending the materials at the same time. Ball mills are typically used in the ceramic, glass, paint, pyrotechnics, and porcelain industries and are also often used in food and chocolate production. By choosing the right combination of rotational speed, ball material, size, and weight it is possible to process a wide range of materials to produce ultra-fine products.

Continuous

Industrial

In various industrial processes, achieving ultrafine grinding of hard materials to the micron scale is often required. Challenges include preventing contamination and managing heat generation during comminution. Precise control over particle size and distribution is also critical in applications like powder coatings or pharmaceuticals.
<h2>Achieve ultrafine grinding with precision and reliability</h2>
The Super Orion S.O. from Hosokawa Alpine is a ball mill designed for dry comminution of hard materials, particularly useful for producing ultrafine particles below 10 micrometers. The grinding drum, supported on water-cooled, oil-lubricated journal bearings, features a lining made of tungsten carbide wear plates, or silex/ceramic elements for applications requiring iron-free processing. The mill’s loading with grinding media (balls) and its variable-speed drive allows for tailored milling operations. A downstream classifier can be integrated for closed-circuit operation, ensuring coarse particles are recirculated for further grinding. Available options such as a frequency converter and load cell system enhance operational precision and efficiency. Ideal for the chemicals, food, and pharmaceutical industries.

Ball mill for dry comminution of hard materials

Blending

Comminution

Powder

solid

For industries manufacturing high-quality mineral powders or ceramic materials, achieving ultra-fine particle sizes is often critical. Challenges like achieving consistent fineness and managing energy efficiency can complicate production processes.
<h2>Achieve sub-micron particle sizes</h2>
The Ball Mills and Agitated Media Mills from Hosokawa Alpine are designed to grind powders down to ultra-fine particle sizes. The Super Orion S.O. ball mill is ideal for dry hard crushing as it achieves finenesses of under 10 µm. The Pulvis combines a vertical agitator bead mill with a high-performance classifier and is suitable for grinding hard materials to a fineness of up to d97 = 1 µm. The ATR mill offers a compact design and high power density, achieving fineness of up to approx. 80% < 2 µm. For wet grinding, the ANR vertical agitated media mill is perfect for highly concentrated limestone slurries, typically used in paper production. These mills are suitable for a wide range of hard materials including industrial minerals, metal oxides, and ceramics. Hosokawa Alpine also provides capabilities for both dry and wet grinding, making their equipment versatile for various industries.

Ultra-fine grinding with ball mills and agitated media mills

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

Batch

In laboratories involved with material science or pharmaceuticals, precise and uniform grinding of crystalline materials is paramount. Traditional methods may lack the consistency and precision needed for advanced applications, often resulting in suboptimal particle sizes.
<h2>Achieve precise and uniform grinding results</h2>
The Ball Mill KM by ERWEKA GmbH is a specialized apparatus for grinding crystalline materials and mixing dry or, under certain conditions, moist substances. It features a sealed drum available in 5 or 10 liters, ensuring airtight operation. The grinding process is facilitated by balls ranging from 30 to 50 mm in diameter. The drum and balls are fully sterilizable in water, ensuring compliance with stringent cleanliness standards. An optional drive support is available, which can be lengthened to accommodate two mills simultaneously, enhancing productivity. This ball mill is suited for R&D settings, providing reliable and reproducible results for various industries, including material science and pharmaceuticals.

Lab-scale ball mill for crystalline material grinding

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

When producing fine cocoa liquor or chocolate, achieving uniform particle size and smooth texture is critical. Traditional grinding processes can be inefficient and time-consuming, resulting in inconsistent product quality and higher energy consumption.
<h2>Achieve fine grinding with low energy consumption</h2>
The CAO 4000 by Caotech is a low-speed agitated-type ball mill designed for the fine grinding of cocoa liquor, chocolate, creams, bread spreads, and fat-based compounds. What makes this ball mill exceptional is its combination of low-speed operation and direct drive, ensuring minimized wear and low maintenance costs. The mill can process up to 4,000 kg of cocoa liquor per hour, reaching 99.9% fineness through a 75-micron sieve. For chocolate and similar masses using powdered sugar, it offers a capacity of up to 1,500 kg per hour. Designed to operate with minimal heat development, it efficiently maintains constant product quality. The compact size and absence of foundational requirements make it adaptable to various production settings, and it can easily integrate with different mixers and refiner conches for comprehensive processing solutions.

Ball mill refiner for cocoa liquor and chocolate production

liquid

In the production of cocoa liquor, chocolate, and related products, achieving the desired fineness and consistency is critical. Traditional grinding methods often struggle to meet high-capacity demands and specific end-fineness requirements, leading to inefficiencies and varied product quality.
<h2>Fine grind cocoa and chocolate efficiently</h2>
The CAO 2000 by Caotech is a low-speed agitated-type ball mill designed for fine grinding cocoa liquor, chocolate, creams, bread spreads, and fat-based compounds. With a capacity of up to 2,000 kg/h for cocoa liquor and up to 1,000 kg/h for chocolate and compounds when using powdered sugar, it ensures consistent product quality with minimal maintenance. The direct drive mechanism, combined with its robust design, allows for low energy consumption and minimal wear. The CAO 2000 can be integrated with various mixers and refiner conches for versatile processing options and requires limited floor space without the need for a foundation.

Ball mill refiner for fine cocoa grinding

In industries such as chocolate and confectionery, achieving consistent fine grinding of product masses is crucial. Traditional methods can often lead to variable product quality and significant energy consumption, which in turn affects the overall efficiency and cost-effectiveness of production processes.
<h2>Fine grind chocolate and nut products</h2>
The Nova S Ball Mill by Bühler is a high-efficiency grinding system for chocolate masses, compounds, cocoa masses, and nut pastes. Its unique design reduces energy consumption by up to 30%, thanks to the optimized grinding chamber and efficient power usage. The Nova Power Control (NPC) automatically adjusts the ball load, ensuring consistent product quality to a fineness of less than 20 micrometers. The small grinding chamber allows for rapid product changeover and simplified cleaning, cutting down on downtime. This ball mill is ideal for companies looking to improve product quality and efficiency in a compact space. Applications include cocoa, chocolate mass, compounds, nut pastes, and other fat-based masses.

Ball mill for chocolate, cocoa, and nut products

In research and industrial applications, precise mixing and alloying of powder materials are required for material development, advanced ceramics, and various types of composites. This often involves maintaining optimal speed control during processing to ensure high uniformity and fine granularity.
<h2>Adjust mixing speeds with independent controls</h2>
The PQN2-A planetary ball mill from Across International provides a high-energy solution for mixing and alloying powder materials. This system features independent speed controls for both jar rotation and disc revolution, allowing precise control over impact force and shear. With a maximum revolution speed of 600 rpm and a rotation speed of 1600 rpm, the mill achieves high efficiency and fine granularity. Four 500mL jars can be used simultaneously, making it suitable for various experiments. The touch screen control panel makes it easy to set up and adjust parameters. Ideal for material alloying and homogenization, it provides excellent repeatability and is designed with a low noise and safe operation profile.

Planetary ball mill for powder material mixing and alloying

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

A horizontal rotary ball mill drum can be used for grinding of dry hard materials, such as hard minerals for the ceramic, glass or porcelain industry and processing of soft minerals with abrasive properties.


<h2>Dry ultrafine grinding of mineral powders and ceramic raw materials</h2>
The Super Orion ball mills from Hosokawa Alpine are employed for the dry ultrafine grinding of mineral powders and ceramic raw materials. The ball mill is designed for the dry comminution of hard materials, especially for the ultrafine range &lt; 10 µm in circuit with an ALPINE ultrafine classifier.

Ball mills are giant drums that are filled with between 30 and 40% of their volume with freely moving grinding media, in this case balls. The diameter of the balls is between one and several centimeters to suit the application - smaller balls for fine milling results and larger ones for coarser milling tasks.

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Horizontal rotary ball mill drum

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of a horizontal ball mill and liquid conching.


<h2>Fine processing of chocolate masses</h2>
The EMA-Choc batch lines have a capacity of up to 250 kg/h, 450 kg/h or 1000 kg/h, depending on which ball mill is used. The innovative approach combines a pre-mixer with ball mill refiners, for intermediate and/or fine grinding results in an efficient and sustainable production process.

Suitable for both crystal and powdered sugar based recipes. The horizontal and conical grinding unit has a high flow rate design which makes it possible for ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake to the product.

Batch chocolate line with horizontal ball mill

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

For mixing and refining cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be utilized, such process can be easily accomplished through the use of horizontal ball mills and liquid conching.


<h2>Fine processing of chocolate masses</h2>
The EMA-Choc 1000 and EMA-Choc 2800 are lines of high performance horizontal conical agitators ball mills for the refining of compound, coatings, creams and bread spreads in continuous process; with a processing time/capacity between 1200 to 3200 Kg/h. The innovative approach combines a pre-mixer with ball mill refiners, for intermediate and/or fine grinding results in an efficient and sustainable production process.

The Continuous chocolate line with horizontal ball mills is suitable for both crystal and powdered sugar based recipes. The horizontal and conical grinding unit has a high-flow rate design which allows to get an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

Continuous chocolate line with horizontal ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills and liquid conching.


<h2>Compact in-house processing of chocolate masses</h2>
The Qchoc-400 is an all-in-one chocolate system. Easy to install and to operate and with a capacity range from 50 up to 400 kg chocolate batches when using basic ingredients. This system, consisting of a pre-mixer, a ball mill and a Thin-Film Evaporator (BLC), is designed for maximum efficiency and durability.

From the mixer, the mass is pumped through the vertical grinding chamber of a Wiener ball mill. When the chocolate has the right fineness, the moisture, volatile amino acids and off-flavors are extracted from the mixture. The product is fed first into a high shear chamber. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.

Batch chocolate machine with vertical ball mill

The ball mills are a type of grinder, with a cylindrical shape, used in the process of grinding (or mixing) and refining chocolate and other cocoa products. This chocolate laboratory ball mill is used to test and develop new chocolate recipes in any laboratory or technology center, suitable for quality control and to be used before production to design coatings.


<h2>Test and develop new chocolate recipes</h2>
The w-1-s-laboratory-ball-mill from Royal Duyvis Wiener is designed and manufactured to meet worldwide industrial standards. With its manually adjustable agitator speed and a 2.5 kg capacity grinding tank, the laboratory ball mill is out on its own.

Its temperature is controlled with a screw pump, re circulates the chocolate through the laboratory ball mill during processing. The w-1-s-laboratory-ball-mill includes a complete laboratory grinding line for variable media sizes.

Ball mills are perfect for making cocoa products and energy efficient designed to ensure a low product temperature.

Chocolate laboratory ball mill

Powders of extremely high fineness can be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills can be used for the refining of chocolate and other cocoa products. A horizontal ball mill with a high flow rate design can achieve ultra-fine refining below 20 microns (D90).


<h2>Ultimate fine chocolate refining</h2>
The FM-150 Ball mill system from Royal Duyvis Wiener is a high performance horizontal conical agitator ball mill for the refining of compound, coatings, creams and bread spreads in small batches is suitable for both crystal and powdered sugar based recipes.

The horizontal and conical grinding unit has a high flow rate design which allows an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

The main feature of the Horizontal ball mill for chocolate refining, is the equal distribution of the grinding balls inside the grinding unit for maximum efficiency and there is no clogging effect.

Horizontal ball mill for chocolate refining

Powders of extremely high fineness can easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.


<h2>Efficient chocolate refining</h2>
The Vertical ball mills for chocolate refining from Royal Duyvis Wiener have replaced conventional labour-intensive production methods, by introducing the versatile Choc-1250 and Choc-1500 machines: convenient and economical solutions for the continuous refining of compounds, coatings, fillings, and spreads.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner. Both the Choc-1250 and Choc-1500 ball mills guarantee high production flexibility, quick payback time, and great product quality. All ball mills are energy-efficient to ensure a low product temperature.

Vertical ball mills for chocolate refining

In various industries, achieving a homogeneous mix of materials is crucial for ensuring consistent product quality, particularly when dealing with powders or granulates. Conventional mixing methods often result in uneven distribution, leading to compromised final products.
<h2>Ensures consistent three-dimensional mixing</h2>
The Drum Hoop Mixer RM by ERWEKA is designed to address the challenges of achieving uniform mixing of materials. With its diagonal drum placement within the hoop, the mixer produces a three-dimensional displacement resulting in a thorough tumbling action. This results in a consistent and even mix. The system consists of a drive support and acrylic mixing drum, with an extended drive support option for simultaneous use of two mixers of the same size. Optional ball mill drums expand the mixer's versatility. The mixing drum has a capacity of 5 liters, with a working capacity of up to 40% of its volume.

Drum hoop mixer for uniform three-dimensional mixing

Producing high-quality chocolate, creams, bread spreads, and fat-based compounds requires precise control over mixing, grinding, and conching processes. Issues like ineffective grinding and long processing times often pose significant challenges in achieving the desired fine texture and consistency, particularly when using crystal sugar as an ingredient.
<h2>Combines mixing, fine grinding, and conching</h2>
The CHOCOCON 250 from Caotech is a versatile processing unit designed to address the specific requirements of chocolate and compound production. Combining a horizontal 500L mixer/conch with a vertical low-speed ball mill CAO C250, this system is optimized for mixing, fine grinding, and conching chocolate, creams, bread spreads, and fat-based compounds. With a batch capacity of 500 kg, the unit achieves an end fineness of 22-25 microns within approximately 2 hours when using crystal sugar. The grinding time is further reduced when powdered sugar is used. Enhanced with a redesigned mixer opening for easier ingredient loading, the CHOCOCON 250 offers high flexibility and minimal floor space requirements, without the need for a foundation. The unit's low energy consumption, limited heat development, and low maintenance costs contribute to its popularity in its segment.

Chocolate processing unit for mixing and grinding

Producing high-quality chocolate or other fat-based compounds requires precise grinding, consistent mixing, and effective conching. Achieving the right end-product fineness within a limited timeframe is crucial for consistency and quality in confectionery production.
<h2>Mix, grind, and conch simultaneously</h2>
The CHOCOCON 150 by Caotech is a specialized unit combining a horizontal 500L mixer/conch and a vertical low-speed ball mill CAO C150. Designed for the mixing, fine grinding, and conching of chocolate, creams, bread spreads, and fat-based compounds using crystal sugar, this equipment can achieve an end fineness of 22-25 microns in around 3 hours. Its high flexibility and attractive price have made it a favored choice for those in the chocolate processing industry. Recent upgrades include a redesigned mixer opening for faster and easier ingredient loading. Specifications include a batch capacity of 500 kg, an installed power of 24.7 kW, and dimensions of 2600 x 1540 x 2100 mm.

Chocolate processing unit for mixing, grinding, and conching

Producing high-quality chocolate, creams, and fat-based compounds requires precise control over weighing, mixing, grinding, and conching processes. Inconsistent fineness and quality can impact the final product's texture and taste, posing a challenge for manufacturers.
<h2>Automated chocolate grinding and mixing</h2>
The CAO B3000-CHOC DUO by Caotech is a fully automatic production line designed for batch weighing, mixing, grinding, and conching of chocolate, creams, bread spreads, and fat-based compounds. This system is based on two CAO C3000 ball mills and a Mini Mix weighing/mixing unit. The CAO B3000-CHOC DUO handles batch capacities of up to 1,000 kg, achieving end fineness levels of 22-25 microns in approximately 60 minutes when using crystal sugar. The operational efficiency reaches up to 900 kg/h. It can be equipped with automatic feeding systems for ingredients such as fats, lecithin, vanillin, and other aromas. The reduced grinding time when using powdered sugar and the system’s limited heat development ensures constant product quality with low energy consumption. The compact design requires minimal floor space and no foundation, enhancing its practical usability.

Fully automatic chocolate processing line

Industrial feeding systems allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the vibrating hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding technologies are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow. Common feeder systems include centrifugal feeders, vibratory feeders as well as elevator, linear and pneumatic feeders.

Feeding

Weighing

In large-scale confectionery manufacturing, achieving consistent product quality while minimizing energy consumption and maintenance costs poses a significant challenge. Efficient, automatic processing lines are necessary to handle tasks from weighing and mixing to conching and fine grinding.
<h2>Automates chocolate and compound processing</h2>
The CAO 4000[3]-CHOC IN-LINE by Caotech is a fully automatic production line designed for chocolate, creams, bread spreads, and fat-based compounds. It features three CAO 4000 low-speed agitated ball mills and the Mini Mix mixing/dosing unit. This line handles PLC-controlled weighing, mixing, conching, and continuous fine grinding, ensuring constant product quality. With a capacity of up to 2,500 kg/h using crystal sugar (1.2 mm) as an ingredient, it boasts low energy consumption and maintenance costs. The line's compact design requires no foundation and minimizes floor space. It also integrates various automatic feeding systems for fats, lecithin, vanillin, and more.

Chocolate processing production line

In modern confectionery production, achieving consistent quality of chocolate, creams, and fat-based compounds is crucial. Traditional methods often demand intensive manual oversight, leading to variability in product output and inefficiencies in time management.
<h2>Automate weighing, mixing, conching, and grinding</h2>
The CAO 3000[2]-CHOC IN-LINE from Caotech is an advanced, fully automatic chocolate processing line designed to streamline the entire production process. This system integrates two CAO 3000 low-speed agitated ball mills alongside a Mini Mix mixing/dosing unit, allowing for precise and continuous fine grinding, conching, and mixing operations under PLC control. The line can manage the processing of various products including chocolate, creams, bread spreads, and fat-based compounds, with a capacity of up to 1,500 kg/h when using crystal sugar (1.2 mm). Moreover, it supports automatic feeding systems for ingredients like fat, lecithin, and vanillin, making it a highly efficient and reliable option for large-scale chocolate production. With an installed power of 163 kW and compact dimensions, the CAO 3000[2]-CHOC IN-LINE is designed to minimize wear, reduce energy consumption, and maintain constant product quality.

Automatic chocolate processing line

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate produced by others to create their own confections. An affordable, small scale bean to bar machine can allow small-scale producers to create handcrafted chocolates to their own recipe, adding significant value to their product by selecting specific beans, including single-origin.


<h2>Compact machine to produce high-quality chocolate directly from cocoa nibs</h2>
The Multiprocess C from Tecno 3 is the first small-scale machine to produce chocolate directly from nibs. The unit combines all the processes for chocolate production in one easy-to-operate unit. Process steps include nib grinding, ingredient mixing, ball milling, conching, tempering, and refrigeration. Ease of use and maintenance is ensured by the lack of any pumps or connection pipes, making cleaning straightforward. The entire machine is constructed of AISI 304 stainless steel for strength, longevity and hygiene.

The bean to bar machine is available with 3 mixer sizes allowing the production of batches of 5kg, 25kg or 50kg of chocolate. As well as high-quality bars of dark, milk or white chocolate, the Multiprocess C can also produce Gianduja chocolate, chocolate spreads, nut pastes, and creamy chocolate fillings, providing even more flexibility to small-scale confectionery producers. Designed to be easy to use by a single operator, the Multiprocess C is fitted with a Siemens touch screen HMI to adjust recipe parameters and to monitor the chocolate production process.

Entry level bean-to-bar machine

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

Ball mills

Aluminium oxide or alumina is a naturally occurring compound of aluminium and oxygen made from bauxite, a dull and earthy rock with high aluminium content. Bauxite is the most common ore of aluminium and you can find it in tropical areas Most of the bauxite mined end up producing aluminium with specific aluminium oxide equipment. Statistics have shown that Australia and Guinea have the largest bauxite deposits in the world. Countries like China, Brazil, and India also have a large amount of the rock.

Aluminium oxide

Bentonite is a clay derived from the alteration of volcanic ash. Bentonite is solid, so after extracting it from the deposits, it has to be crushed and dried to reduce its moisture content up to 15%.

Bentonite

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

Consumers usually eat chocolate spreads along with bread, or other grain-based items, such as pancakes, biscuits, waffles, and others. Although one particular brand has dominated this market for more than 50 years, there is still a place for new, health-friendly innovations and production ideas using chocolate spread machines.

Chocolate spread

Cocoa beans

Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

Cocoa butter

Cocoa liquor or chocolate liquor is a pure, thick cocoa mass containing equal amounts of cocoa solids and cocoa butter. It is made from fermented, dried, and roasted cocoa beans which are cracked to obtain the nibs. The cocoa nibs are then ground into a thick paste called cocoa mass which is melted to became the liquor.

Cocoa liquor

Cocoa minus its fats makes cocoa powder. Deriving this culinary element follows a careful process of roasting and winnowing cocoa beans before the nibs are ground, generating a liquor. The butter that results from melting fats is removed to leave the ingredient that defines recipes from brownies to a Frostbite cocktail.

Cocoa powder

Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.

Compound chocolate

In 1682, Denis Papin found a method to remove collagen from animal bones, discovering gelatin. But it was the inventor Peter Cooper who developed gelatin powder processing. In 1845 he secured his invention with US patent 4084 for a dessert of gelatin powder called “portable gelatin”.

Gelatin powder

Gypsum is a naturally occurring mineral that serves many purposes, with the United States producing the largest crude gypsum in the world. Cover walls, ceilings, plasters, fertilizers, cosmetics and some foods: gypsum’s vast applications granted it the recognition of "wonder mineral". Gypsum making equipment helps in making gypsum powder or board for industrial use.

Gypsum

Hyaluronic acid is a natural lubricant found in all mammals. An effective humectant, its molecules can hold a thousand times their weight in water. However, hyaluronic acid extraction is a complex biotechnological process that requires a specialized manufacturing technique.

Hyaluronic acid

Kaolin, also called china clay, is made from natural rock composed of aluminosilicate clay or kaolinite. Kaolin has wide applications in different industries. Moreover, their classification depends on their industrial use, which includes film formation, fiber extension, polymer extension and chemical composition. Choose a kaolin processing machine to help you make kaolin for beauty products, paper filler, coating, ceramics and even medicine.

Kaolin

It took the scientific community almost 70 years to agree on the name ‘protein’ and discard the popular alternative, proteid. But protein powder processing still needed another five decades to be commercialized in the 1950s. Once extraction and purification could be industrialized, protein powder soon became a basic staple supplement.

Protein powder

Everything tastes like porridge, the saying goes. That may be an exaggeration, but in theory, reaction flavors could make everything taste the same. Thankfully, flavorists and chemists in the flavor industry are more inventive than that, and colorful process flavors treat our taste buds to a broad palette of sensations, flavors and aromas.

Reaction flavors

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