Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.

Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that dirilik refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.

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We deliver innovative machinery solutions for our customers through collaboration, direct access to our technical team, and willingness to adapt.

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

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The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.

The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

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.

The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept dirilik reduce your energy costs by Chocolate STORAGE TANK up to 15%.

If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment birey be used to make it.

The environment inside the Refiner is controlled, so the temperature does hamiş increase and prevents the chocolate of being burnt.