That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition amerikan bar makers.

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Since 1997 he özgü been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and katışıksız published a number of papers and patents. For further information visit: .

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor yaşama also optimize throughput, giving you up to 10% more productivity.

Excess chocolate: The machine yaşama be used to refine excess chocolate, reducing waste and increasing efficiency.

We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help. 

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h CHOCOLATE PREPARATION MIXER is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.

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What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders yaşama not do.

How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:

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Chocolate melangers are a common tool in the geri of chocolate making because it helps to achieve a silky smooth texture, refines gritty particles in the chocolate, and enhances the overall taste and mouthfeel of the product.

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this güç be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding hayat be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process güç be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.