I'm surprised at the micron range for batches from the stone melanger! I mean, they're still pretty popular, so you'd think there would be more consistency especially after such a short time. Thank you for going into such detail with the different techniques!
Hi , I would like to ask your opinion are they suitable for the white chocolate ? And are they any different if we are choosing the different size? Look forward to hearing you
To get really smooth, melt-in-your-mouth chocolate, how long should chocolate run in the ball mill? You say 2-3 hours in the video - at what RPM? Or, is the 'intensity' measured in hertz (you note 50 hertz in the video)?
Thanks for this video... For this ingredients: Sugar , fat shortening , and cocoa powder, which one we put first at the ballmill, and sometimes our product get dry pasta, is it need cooling water?
How hot water and cold water works outside the ball mill and also supply pump? And how is this necessary for milling process?. What is the main principle of ball mill?
You clean the ball mill by flushing it with cocoa butter. But when you put dark chocolate on top of dark chocolate or milk chocolate on top of milk chocolate you don’t need to do a complete flush clean with cocoa butter. The cocoa butter can then be used in the following batch of the same origin or inclusion.
Hai dylan, I've question about ballmill, in our ingredients, we have some flavour liquid to add in our pasta cream, but when we add this flavour liquid, our pasta getting dry quick and the water jacket increase its temperature which is we have turned off heater. And after few minutes our pasta cream going suck, what's cause this problem?
The chocolate is pumped out of a pipe at the bottom of the mill. We clean it between origins. We use cocoa butter to clean it, as water cannot be introduced to the system being stainless steel balls that we want to protect from rust. Water can also lead to bacteria that we need to avoid.
I'm surprised at the micron range for batches from the stone melanger! I mean, they're still pretty popular, so you'd think there would be more consistency especially after such a short time. Thank you for going into such detail with the different techniques!
Please provide some info... I am surprised no-one asked for 1) the name of the ball mill manufacturer 2) the cost to buy the mill.
👍🏼
Hi ,
I would like to ask your opinion are they suitable for the white chocolate ?
And are they any different if we are choosing the different size?
Look forward to hearing you
Are there any smaller ball mills anywhere for the hobbyist? I can't seem to find any...
Thank you for sharing. Did the ball mill change the taste of your chocolate ? If not how did you do ?
To get really smooth, melt-in-your-mouth chocolate, how long should chocolate run in the ball mill? You say 2-3 hours in the video - at what RPM? Or, is the 'intensity' measured in hertz (you note 50 hertz in the video)?
Thanks for this video...
For this ingredients: Sugar , fat shortening , and cocoa powder, which one we put first at the ballmill, and sometimes our product get dry pasta, is it need cooling water?
How do you clean the ball Miller?
How hot water and cold water works outside the ball mill and also supply pump? And how is this necessary for milling process?. What is the main principle of ball mill?
Nice video, thanks! How do you wash the equipment once you are done? With 80.000 small balls, you have lot of surface were chocolate will get stuck.
at my place we would flush the internal system using fat so it would carry out all the leftover chocolate and clean the machine.
You clean the ball mill by flushing it with cocoa butter. But when you put dark chocolate on top of dark chocolate or milk chocolate on top of milk chocolate you don’t need to do a complete flush clean with cocoa butter. The cocoa butter can then be used in the following batch of the same origin or inclusion.
Hai dylan, I've question about ballmill, in our ingredients, we have some flavour liquid to add in our pasta cream, but when we add this flavour liquid, our pasta getting dry quick and the water jacket increase its temperature which is we have turned off heater. And after few minutes our pasta cream going suck, what's cause this problem?
How do you reclaim the chocolate out of the mill? How often do you have to clean a ball mill and what is that process?
The chocolate is pumped out of a pipe at the bottom of the mill. We clean it between origins. We use cocoa butter to clean it, as water cannot be introduced to the system being stainless steel balls that we want to protect from rust. Water can also lead to bacteria that we need to avoid.
Do you think combining macintyre and ballmill in recirculating closed loop is best to make chocolate paste
hello, congratulations on the video. What diameter do the balls have?
9mm or 10mm is ok.
How much volume of chocolate can be produced?
Thanks for ur valuable information sir, may I know the seller of Ball mill machine since I'm in India
What is the tool used to measure particle size? Thanks
Is it suitable to make chocolate flavored sundae topping? Hot fudge as served in mcdonalds.
How long do you refine a chocolate using a ball mill? thanks
How long does it take to create one batch of chocolate in a ball mill?
Hi thanks for the knowledge. Can you tell me what is the ideal temperature while grinding?
For dark chocolates we run the ball mill at 50to 55°C. For milk chocolates we run hotter 55 to 60°C in order to begin caramelizing the milk
is there an alternative for small batch or beginners that works faster than wet grinders? like a tabletop ball mill maybe ?
tabletop ball mill exists
How do you clean the ball mill
Rinsing water
From here you still put them melanger?
Can i say ball mill does homogenizing of chocolate powder???
So we don’t need malengers right ?
For instance during the process if the chocolate burns due to over heating … how to clean the hard burnt chocolate
Hi, cool video! what is the diameter of the steel balls please?
30mm
This will not put some dangerous aluminum or metal on your chocolat?
🤔🕵️
Grinding Gauge .
How much chocolate is made in one batch of ball milling?
The max amount of chocolate that can be made in the ball mill is approximately 120 kg (265 lbs)
Our ball mill does up to 120 kg per batch
From where you have imported the ball mill?
We make in Pakistan
1kg Cocoa , sugar % ?
Hey, Thank you for the video!
Do you put sugar and other flavors to the ball mill?
Thanks
Our pleasure! Yes, depending on the recipe we add sugar and milk powder.
We are manufacturing ball mill in Karachi
To a startup business for chocolate spread business stone melanger or a ball mill is best
Milk powder,sugar,hazelnut paste and palm oil
@jeffrey bankers yes
Send your watzapp or Facebook I’d I will send u my formulla
I never knew this technique