Background / Requirement
Chocolate milk crumb consists of a mixture of milk, sugar
and cocoa. The milk crumb contains from 2% (dry) to 4% (wet)
moisture, 15 to 18% fat and is about 50% sugar. Many large
and small confectionery manufacturers have approached Quadro
with various applications for size reducing wet and dry chocolate
milk crumb.
The requirements include:
1) Size Reduction of Wet Chocolate Crumb:
Up to 2 inch (5 cm) pieces of wet chocolate milk crumb (4%
moisture) had to be size reduced to 10 mesh or less (2 mm)
before entering a flaker. It was very important that very
little dust be produced during the grinding stage and that
work and temperature rise be kept to a minimum to prevent
a colour shift or a change in flavour. The capacity had to
be at least 7,000 lb/hr (3200 kg/hr).
2) Deagglomeration of Dry Chocolate Milk Crumb:
Most confectionary manufacturers do not produce their own
chocolate milk crumb. They choose instead to purchase the
milk crumb that they need for production. Chocolate milk crumb,
with its large proportion of sugar and fats, tends to lump
up during shipping and storage. This dry chocolate milk crumb
(2% moisture) must be returned to its original particle size
and free flowing state without causing a heat rise, color/flavor
shift or excessive fines.
Comil Performance
The Comil’s gentle grinding action was able to size reduce and deagglomerate both the wet and dry chocolate milk crumb without producing excessive dust, heat generation or screen blinding. The Comil is also very easy to clean and maintain which greatly assists the manufacturing process.
Summary
The Comil’s low RPM, low energy, gentle grinding action
makes it ideal for this type of application, where the
product is sensitive and product quality must be preserved.
A number of Comil's are now performing this task thoughout
the U.S and Canada with excellent results.
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