Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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.
Larger than alışılagelen drums on the drive and turn-around stations allowing for much thicker than typical steel belt
Find out what videos we've made available, and what series might help make you a better Chocolate Maker
Thinking about a tempering machine for chocolate, but hamiş sure if it’s worth it? Professional chocolatier Simon Knott explains what temperers do, who should (and shouldn’t) get one, and recommends a couple of excellent chocolate tempering machines.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
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 large production lines of several tons per hour. This is also one of the reasons why smaller companies Chocolate DOUBLE TUBE BALL REFINER hardly use this technology.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.