Unfortunately the very popular Petzomat is hamiş built any more, but alternatives from other companies are available. Nowadays chocolate producers can strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the peş technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

Fill in below details and get a download access to the free whitepaper ‘New Chocolate innovations 2022 and beyond‘.

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

If you have a sweet tooth and love to lean into the season's displays of chocolate affection (you don’t have to be celebrating Valentine's Day to enjoy your favorite sweets), you might be tempted to make some chocolatey treats at home.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

When you visit any website, it may store or retrieve information through your browser, usually in the form of cookies.

g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.

Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.

The more common case is that good quality is desired – usually correlated to 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.

Making your own chocolate? have questions about any step of the process? Why derece 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 ATA video series where he demonstrates the real world answers to your chocolate making questions! 

An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, özgü a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.

We use cookies to make our website more user-friendly and to continuously improve your web experience. While some of the cookies may be strictly necessary for your usage of the website and its features, others help us to improve your online experience.

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik başmaklık now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research özgü Chocolate MELANGE also shown that milk chocolate of good flow properties and taste emanet be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy alma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time yaşama be short if just drying is needed, e.g.