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

The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and dirilik handle up to 3 batcher per hour.

If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around. 

Since we respect your right to privacy, you sevimli choose not to permit veri collection from certain types of services. However, not allowing these services may impact your experience.

Thouet 5 Roll Refiner Royal Duyvis Wiener saf strong roots in traditional chocolate processing with the Thouet brand. Their passion for the product combined with smart customer-driven engineering solutions made the fundament for the new 5 Roll Refiner, which will be available in January 2023. In addition to delivering on the high product standards you would expect from your

The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

Melangers sevimli also act as conches, since they sevimli heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and gönül contribute to a poor mouthfeel.  

g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means Chocolate POWDERED SUGAR MILL a lot of flexibility for smaller companies.

The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.

The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

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

McCarter/Schmidt özgü become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.

After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.

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.