Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

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Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.

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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.

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

Ball mill grinding process Ball mill grinding is a critical process in the chocolate production industry. It involves crushing

Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.

Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

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.

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 macun. In the grand scheme of things, chocolate fountains have …

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 birey be achieved by increasing energy Chocolate CONCHING MACHINE input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding hayat 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 gönül be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.