The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.

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Bey a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …

The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

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The new replacement tumbler showed up earlier this week so I kaş it up to refine some sugar. I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

Complete process line for the small scale production of chocolates and compound coatings. ülküsel for product and process development work.

In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

What are the main advantages of the process for Chocolate OIL MELTING –TURBO RENDER larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?