Discover now What are the benefits of using a chocolate refiner?

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

Just starting out? Find out the essential equipment you’ll need to make çağcıl, smooth chocolate on a small scale at home.

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor güç also optimize throughput, giving you up to 10% more productivity.

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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass saf to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt Chocolate OIL MELTING –TURBO RENDER solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

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Because of the friction of 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.

Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility

A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.

An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.

Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.