The goal of YS/B 500 which consists of a melanger *, main refining tube and storage tank is to provide time savings by performing multiple operations with a single machine.

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

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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and sevimli be equipped with one, two or three mixing shafts. More detailed descriptions of the process güç be found in1.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They emanet also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

Batch type mixing and grinding machine for thinning ingredients containing asgari 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product hayat reach 18 microns fineness.

Cleaning of Crates being used for the transport of food products at warehouses decreases contamination. This could also lead to improvements in Product Quality its transportation and storage, number of companies in India are investing on hygienic logistics facilities.

Melanging is a shorter process than conching. CHOCOLATE PREPARATION KITCHEN EQUIPMENT The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It emanet range from a few hours to overnight.

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.

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