Discover now What are the benefits of using a chocolate refiner?

This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it

So we’ve pulled together 21 essential baking tools (for chocolate desserts and so much more) that’ll help you turn your kitchen into a temporary bakery, fondue peşin, or sweet shop.

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 birey be removed and other flavor profiles güç be created or accentuated.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice özgü to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

Chocolate fondue is a great dessert for any party, date night, or really anytime you feel like dipping your favorite treats into chocolate. This ceramic fondue pot from Boska comes with everything you need to fondue in minutes.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

Some time ago it was very difficult to find equipment for small scale chocolate making. This başmaklık changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.

The perfect mixture is achieved by the system of stirrers, metal balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

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 final 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 Chocolate Melting Tank large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the process.

To wrap up this blog post, we want to finish with a quick comment about our CocoTerra chocolate maker.  We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.

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