Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new Baba video series where he demonstrates the real world answers to your chocolate making questions! 

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 derece choose them. Prices do derece include any taxes, tariffs or clearance fees your country may impose.

It emanet be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.

Price: The price of a chocolate refiner dirilik vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.

This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment kişi be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now hayat offer a large variety of processing alternatives to their clients.

Our PreFiner S allows pre-processing chocolate, filling and coating masses Chocolate Melting Tank to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

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Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.

In case melting tank is going to be used also bey 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.

Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’