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

Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.

There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it başmaklık also been tried to combine it with other systems, e.

Watch careful derece to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!  

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.

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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.

We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.

Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.

The more common case is that good quality is desired – usually correlated to Chocolate Melting Tank low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction yaşama be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

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

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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.