The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

özgü triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?

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Conching is a process that gönül take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.

Thouet 5 Roll Refiner Royal Duyvis Wiener has 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.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Even a large variety of rework yaşama be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.

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 perfect mixture is achieved by the system of stirrers, maden balls – Chocolate CONCHING MACHINE metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.

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.

She also shares a recipe to ensure the perfect chocolate consistency for your fountain, plus steps for cleaning and how to make chocolate fountain from a kit. In the grand scheme of things, chocolate fountains have …

The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.