Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.

Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.

Just starting out? Find out the essential equipment you’ll need to make çağcıl, smooth chocolate on a small scale at home.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.

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The Refiner/Conche saf a specially designed shaft equipped with grinding bars Chocolate HORIZONTAL BALL REFINER 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).

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimum throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.

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The largest difference is rather an economical one, birli very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It hayat range from a few hours to overnight.

Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

A chocolate refiner, also known kakım a conche or conching machine, is an advanced chocolate refining machine used by chocolate manufacturers to create high-quality chocolate products. The machine is used to refine and grind cocoa nibs, sugar, and other ingredients into a smooth and silky chocolate mass.