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POWDER AND PARTICLE PROCESSING – Applications – Life Sciences – Foodstuffs – Cocoa Powder from Press Cakes, Chocolate Crumb

 
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Superfine cocoa powder
Alpine supplies complete grinding-classifying systems for fine grinding both low-fat (10-14%) and high-fat (18-24%) cocoa press cakes.
Cocoa powder finenesses of at least 99.9% < 75µm or finer are achieved! This cocoa powder fineness is recognised as being unparalleled on the market.

The systems used for fine-grinding are:

Contraplex cocoa mills
Features: wide-chamber housing, self-supporting pin discs, housing without cooling.
The cocoa powder fineness of 99.9% < 75 µm or finer is achieved by combining the Contraplex cocoa mill with the Alpine cocoa classifier, which is operated as an in-line classifier. System cooling ensures the following temperature level in continuous operation:
- Feed temperature of press cakes approx. 80°C
- Cocoa powder end-product temperature approx. 17°C

Legend
1 = Feed metering channel
2 = Hammer mill Ha
3 = Rotary valve
4 = Metal separator
5 = Contraplex wide
chamber mill CW
(Cocoa design)
6 = Jacketed cooling tube system
7 = Stream classifier STS (Cocoa design)
8 = Autom. filter
9 = Control cabinet


A = Product feed:
Cocoa presscake < 100 mm
B = End product




Reference values:
Contraplex®
cocoa mills
Press cake fat content
12-14%
Press cake fat content
22-24%
Type 250 CW approx. 200 kg/h approx. 100-150 kg/h
Type 400 CW approx. 400 kg/h approx. 300 kg/h
Type 630 CW approx. 1200 kg/h approx. 900 kg/h
Type 800 CW approx. 2000 kg/h approx. 1500 kg/h




New Systems – New Possibilities
Chocolate Crumb


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*18% fat content.

The mills operate with cooled intake air (approx. 5-10°C).

Zirkoplex classifier mills ZPS, especially optimised for the confectionery industry, offer new and cost-effective advantages for fine grinding fatty materials which deposit readily.
Among the typical products used in the confectionery industry are cocoa press cakes, chocolate crumb, sugar-lactose mixtures, mixtures of sugar and skimmed milk powder or full-fat milk powder, etc.

Use of the ZPS systems for these products (cocoa press cakes, chocolate crumb) constitutes a major step forward; the high powder fineness, e.g. 98% < 50 µm, is achieved in one pass. Over and above this, deposit-free and trouble-free continuous operation is possible over extremely long time periods.

Empirical values of powder fineness 98% < 50 µm
Zirkoplex® Chocolat Crumb
classifier mill ZPS approx. 12% fat approx. 18% fat*
Type 315 ZPS 450 -500 kg/h 400 kg/h
Type 500 ZPS 950 kg/h 800 kg/h
Type 750 ZPS 2100 kg/h 1800 kg/h



Cocoa press cakes

Powder fineness: 99.9% < 75 µm
Type 500 ZPS, 700-900 kg/h, 500-700 kg/h
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