 Chocolate
& Confectionery Industry
Produce Best Sugar
Qualities with the PALLMANN Sugar Grinding Systems, Type
PXZU and PST
Applications
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Product Reference
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Pulverizing of Cacao
 PALLMANN
manufactures systems for the pulverizing of
Cacao press cakes as well as systems for the
preparation of chocolate candy and powders
drinks. Due to the high fat content,
moisture, and heat sensitiveness special
mills and systems are required to reach
product fineness while conserving optimum
product quality.
Turbo Mills, type PP
and
Contra-Selector mills are specifically
designed to process heat sensitive, fatty
and oily products in wet and dry condition.
Air chilled PX Universal Mill Systems
are also utilized in the production of
chocolate powders.
For pulverization of cocoa nibs,
depending on the fat content, the required fineness and
the type of the desired end product, different fine
grinding systems are used. A slightly de-oiled, dark
cocoa powder for drink production with
a remaining fat content of at least 20% is produced by
means of
counter-rotating pin mills with a wide grinding
chamber housing or with
Contra-Selector Mills. For a heavily de-oiled cocoa
powder with less than 20%, however with a minimum of 10%
remaining fat content, which is used i.e. for cooking
purposes such as cakes, puddings etc.,
Turbo Mills, type REF
are used. The systems used are as varied as different
tastes, i.e. Contra-Selector Mills, Universal Mills with
turbo rotors, Hammer Mills and Sifter Mills.
Pulverizing of
Sugar
 Sugar
powder, produced from crystal sugar, is used in bakeries
and pastry shops as well as in other fields of the
confectionery and foodstuff industry.
The goal of the pulverizing
process is to achieve an excellent end product with a
low percentage of inverts, good color value as well as
excellent flowability. The PALLMANN
Sugar Pulverizing Systems type PXZU and PST were
designed taking into account operator-friendliness,
compact design and fully automatic operation. |
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