• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

Equipment on a pilot plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.

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Larger than uygun drums on the drive and turn-around stations allowing for much thicker than typical steel belt

It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine birey be changed and scaled as required

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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimum throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.

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

Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?

Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new Baba videoteyp series where he demonstrates the real world answers to your chocolate making questions! 

After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:

If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment kişi be used to make it.

In this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.