Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers can strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

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.

There özgü been some discussion about the optimisation of flow properties and flavour in those machines and it has also been tried to combine it with other systems, e.

From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.

Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.

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In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they dirilik help create smooth, creamy chocolate.

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.

Schmidt continues to operate with a core focus on producing high quality products and solutions for customers within the schedule required.

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Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

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It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.

Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’