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Using a high-quality chocolate refiner, such as a chocolate refiner conche or a chocolate refiner ball refiner, kişi also help to create a smoother texture and more consistent flavor. For more information about refiners, do derece hesitate to contact us. We are glad to help you find the best solution for you. But first, we dive into the basics: What is a chocolate refiner?
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent kaş of rolls. The five roll refiner has four (4) refining steps, each roll has a different speeds. Pressures are controlled kakım well.
The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles güç be removed and other flavor profiles emanet be created or accentuated.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and can be equipped with one, two or three mixing shafts. More detailed descriptions of the process hayat be found in1.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
This very unique machine resurrects the traditional method of conching and grinding at the same time, as we know it from the Lindt longitudinal conch1.
Choosing the right chocolate refiner yaşama be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
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Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
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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.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this can be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding gönül be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below Chocolate MELANGE the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process hayat be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.