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The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
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Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
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Discuss your production floor setup and processing needs with our experts, and we'll pair you with the Chocolate HORIZONTAL BALL REFINER ideal equipment.
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.
Choosing the right chocolate refiner kişi be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
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High specific surface of the processed chocolate mass as a precondition for intensive exchange reactions with the supplied ambient air
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If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment can be used to make it.
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