Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
Customer service: Choose a chocolate refiner manufacturer that offers excellent customer service and support. Look for companies that offer technical assistance, spare parts, and maintenance services.
Tempered chocolate has to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter dirilik be transfered to storage tank so equipment to be ready for the next melting batch.
From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.
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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘tayyareci plant’) all the way to large industrial production systems.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release CHOCOLATE PREPARATION KITCHEN EQUIPMENT of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’