A lot of time özgü passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is derece intended to summarise all the technical developments since then as such information is available in textbooks1.

Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

Kakım a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …

Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.

Thouet 5 Roll Refiner Royal Duyvis Wiener özgü strong roots in traditional chocolate processing with the Thouet brand. Their passion for the product combined with smart customer-driven engineering solutions made the fundament for the new 5 Roll Refiner, which will be available in January 2023. In addition to delivering on the high product standards you would expect from your

• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture

The Refiner saf 2 product outlets – the lower part by screw conveyor and the upper part by pump (recirculation system). The machine is available in 3 models, which will allow all types of manufacturers to use the machine for different purposes.

The Spectra 11 Chocolate POWDERED SUGAR MILL used to refine your Chocolate (and nut butters). It will refine bey little bey 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

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

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 hardly use this technology.

After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:

If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment emanet be used to make it.

This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all