A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is not intended to summarise all the technical developments since then kakım such information is available in textbooks1.

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Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

We've created the perfect oversized coat. With drop sleeves, box cut with two side pockets this is the perfect coat to keep you CHOCOLATE PREPARATION MIXER warm.

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

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.