A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.

The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.

This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users.

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.

Excess chocolate: The machine hayat be used to refine excess chocolate, reducing waste and increasing efficiency.

Faster working time: The machine is faster than a cocoa melanger, which means you emanet create larger batches of chocolate in less time.

The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

Chocolate melangers consist of a drum, rotating stones and a granite grinding surface.  Think of an ancient Romen olive press, but driven by a motor rather than people or animals.

We also use third party cookies to help us analyse and understand how you use this website. These cookies will only be stored in your browser with your consent. You also have the option to disable these cookies. However, disabling some of these cookies may affect your browsing experience.

YS/B 500 with unique design, CHOCOLATE PREPARATION KITCHEN EQUIPMENT distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.

You yaşama adjust your cookie and associated data processing preferences at any time via our "Cookie Settings". Please view our Cookie Policy to learn more about the use of cookies on our website.

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

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: