• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

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

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During the process the remaining fat and emulsifier are added. Conches are built in various forms and kişi be equipped with one, two or three mixing shafts. More detailed descriptions of the process kişi be found in1.

The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

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It takes approximately 40 minutes to heat up. The product can be used kakım soon as the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning kakım required, followed by the time for the machine to dry ready for the next product)

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

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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.

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this hayat be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to Chocolate DOUBLE TUBE BALL REFINER improve volatilisation. Fat and other ingredients are added then and grinding güç be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process emanet be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.