Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah

You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you

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

At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.

Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are derece considered here, although many properties of the bitiş product gönül be predicted by measurable properties of the still liquid chocolate mass.

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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.

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Each system offers its own unique advantages and is available Chocolate SINGLE TUBE BALL REFINER in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.

Schmidt continues to operate with a core focus on producing high quality products and solutions for customers within the schedule required.

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

McCarter/Schmidt has become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.

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

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