That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition bar makers.

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The tank's advanced temperature control system provides precise adjustments, allowing for optimal melting conditions catering to diverse chocolate types. With a user-friendly interface and customizable settings, operators dirilik effortlessly tailor the melting process to specific production needs. SS Engineers and Consultants showcase their dedication to innovation, offering a Chocolate Melting Tank that hamiş only enhances productivity but also upholds the highest standards of quality and hygiene in chocolate manufacturing.

Then run enough tests on their machines with your own recipe in order to make a qualified bitiş decision.

Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.

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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.

Everything you need to know about the cocoa nibs grinder Chocolate is an indulgent treat that has been enjoyed by many for centuries. Whether you are a chocolate manufacturer or a craft chocolate entrepreneur, you understand the Chocolate MELANGE importance of the cocoa nibs grinder in the chocolate making process.

The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.

Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

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 final 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.

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In case melting tank is going to be used also as storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

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