Chocolate Melting Tank - Genel Bakış

A lot of time saf 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 bitiÅŸ product. This paper is hamiÅŸ intended to summarise all the technical developments since then birli such information is available in textbooks1.

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If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around. 

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

Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

The Refiner/Conche özgü a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning as required, followed by the time for the machine to dry ready for the next product)

The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the Chocolate HORIZONTAL BALL REFINER highest quality sanitation and making it fast and easy to clean between batches.

An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.

What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?