Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles emanet be removed and other flavor profiles yaşama be created or accentuated.
Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
True story! At first glance it kişi look overwhelming. There are a lot of steps and sometimes that can seem harder than it really is.
Price: The price of a chocolate refiner dirilik vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.
Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and tamamen notch engineering.
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Because of the friction of Chocolate DOUBLE TUBE BALL REFINER the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies dirilik be used, bey with other chocolate types.
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such kakım:
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?