Also the taste yaşama be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.

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Of course not all questions could be answered. In particular the last point, as process equipment is usually designed individually by machine manufacturers for their clients.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

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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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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçucu plant’) all the way to large industrial production systems.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

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.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction güç be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and Chocolate SINGLE TUBE BALL REFINER consistency of the chocolate. It emanet range from a few hours to overnight.

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?