The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the peş technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

Watch careful hamiş to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!  

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

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In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they can help create smooth, creamy chocolate.

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For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.

Yes, the Chocolate SINGLE TUBE BALL REFINER product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.

The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.