These industrial-grade melters are equipped with an open-ferde single lid design for ease of use and cleaning. Ideal for any production line that requires a consistent and continuous supply of melted chocolate.

Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, birli it is initially a very sticky mass, which can transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.

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5.It is easy to operate this machine.It is equipped with full grup of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.

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.

Thinking about a tempering machine for chocolate, but not 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.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Using our global experience across chocolate manufacturing, we emanet customize your solution to meet your precise requirements. Our experienced engineers gönül help you maksat, implement and support new technology to improve quality, efficiency and safety for your plant.

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known bey chocolate liquor. Birli the nibs are Chocolate MELANGE crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.

Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.

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

With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the toparlak, ensuring the movement of the chocolate, cream or paste.

Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

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