Produktai skirti chocolate (214)
Šokolado Temperavimo Mašina
Tempering Machines
Tempering is necessary in order to obtain a perfectly finished product.
Five construction features enable perfect microcrystallization of the chocolate mass.
– Long tempering sections
– Large cooling surfaces
– Turbulent mixing
– Cooling time
– Accurate temperature control
ATM temepring machines meets these requirements. Final product has these characteristics:
– Unique gloss
– Fine grained and dense structure
– Extended shelf -life
– Crispy break
– Short cooling time
– Maximum contraction
Šokolado ir Sausainių Separatoriai YOM-CB08 - ŠOKOLADO & SAUSAINIŲ SEPARATORIAI
Chocolate And Biscuit Seperators Yom-cb08 - CHOCOLATE & BISCUIT SEPERATORS
LABELS:BISCUIT SEPERATOR, BISUCIT SEPERATOR, CHOCOLATE SEPERATOR, CHOCOLATE SEPERATOR, FOOD SEPERATOR
Kakavos perdirbimo gamykla (Kakavos perdirbimo mašina) - užpildymas
RAW CACAO SILO - CACAO ROASTER & ELEVATOR - CACAO LIQUOR PRODUCTION LINE (KFM-450) - MASS STORAGE TANK (ST-4000) - ALKALIZATION CONCHE - CACAO BUTTER PRESS - PRESS FAT TANK - CACAO POWDER PLANT - COCOA CAKE CRUSHER - CHILLER (C-50)
Šokolado ir Sausainių Separatoriai YOM-CB19 - ŠOKOLADO & SAUSAINIŲ SEPARATORIAI
Chocolate And Biscuit Seperators Yom-cb19 - CHOCOLATE & BISCUIT SEPERATORS
LABELS:BISCUIT SEPERATOR, BISUCIT SEPERATOR, CHOCOLATE SEPERATOR, CHOCOLATE SEPERATOR, FOOD SEPERATOR
