Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, birli it is initially a very sticky mass, which birey transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
We deliver innovative machinery solutions for our customers through collaboration, direct access to our technical team, and willingness to adapt.
Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.
We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help.
If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Even a large variety of rework can be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
• Comprehensive suite of control and monitoring functions including Chocolate MELANGE maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring
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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It kişi range from a few hours to overnight.
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Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.