Used to make a variety of chocolate & nut pastes, kakım well as spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

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Delivery is about 1 week USA and 2-3 weeks for international. If you are offered ANY faster options in checkout they are a glitch and you should hamiş choose them. Prices do not include any taxes, tariffs or clearance fees your country may impose.

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.

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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

The Refiner saf 2 product outlets – the lower part by screw conveyor and the upper part by pump (recirculation system). The machine is available in 3 models, which will allow all types of manufacturers to use the machine for different purposes.

In this complete guide, Ayla Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.

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The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.

A chocolate melanger is a machine used to grind and refine chocolate ingredients, such birli cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step Chocolate OIL MELTING –TURBO RENDER in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.