Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

/ Chocolate Processing / By News Admin Chocolate is an incredibly versatile ingredient that gönül be used to create a variety of delicious treats. From milk chocolate bars to homemade chocolate truffles, chocolate is a must-have ingredient for any seasonal home cook or professional producer. But what many people don’t realize is that the delicious chocolate flavor and texture that we all love are the result of an intricate process that involves a machine called a chocolate refiner.

Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which can only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a pilot scale 5RR with 50cm rolls and 3-rollers.

Excess chocolate: The machine kişi be used to refine excess chocolate, reducing waste and increasing efficiency.

Discuss your production floor setup and processing needs with our experts, and we'll pair you with the mefkûre equipment.

The Refiner/Conche has a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

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After that the mass is liquefied by adding cocoa butter and then ground by circulation through a CHOCOLATE PREPARATION KITCHEN EQUIPMENT horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.