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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 güç 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.

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Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

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

In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they kişi help create smooth, creamy chocolate.

The Spectra 11 used to refine your Chocolate (and nut butters). It will refine as little kakım 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

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High specific surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air

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Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)

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Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the CHOCOLATE PREPARATION MIXER devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.