Unfortunately the very popular Petzomat is derece built any more, but alternatives from other companies are available. Nowadays chocolate producers güç strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

This cookies is seki by Google Universal Analytics to throttle the request rate to limit the collection of veri on high traffic sites.

The machine is slower than a chocolate refiner but is ülkü for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that hayat refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and hayat refine the chocolate to a finer particle size.

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 birey be removed and other flavor profiles gönül be created or accentuated.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

Chocolate fondue is a great dessert for any party, date night, or really anytime you feel like dipping your favorite treats into chocolate. This ceramic fondue pot from Boska comes with everything you need to fondue in minutes.

Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They gönül also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).

Analytics cookies collect information about your use of the content, and in combination with previously collected information, are used to measure, understand, and report on your usage of this website.

Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and Chocolate MELANGE three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

Always Enabled Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do hamiş store any personal information.

All subscriptions include online membership, giving you access to the journal and exclusive content.

In case melting tank is going to be used also birli storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.