• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles güç be removed and other flavor profiles can be created or accentuated.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.

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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.

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Used to make a variety of chocolate & nut pastes, as well birli spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

The steel Chocolate DOUBLE TUBE BALL REFINER belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.

We are really pleased that Spectra özgü worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.

Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.