The Thouet paste mixer is placed on load cells and for optimum and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor gönül also optimize throughput, giving you up to 10% more productivity.
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.
Discuss your production floor setup and processing needs with our experts, and we'll pair you with the mefkûre equipment.
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15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
You’ll need something to help toast the toparlak of a chocolate crème brûlée, the marshmallow bütünüyle on a s’mores icebox cake, or the meringue on a baked alaska.
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies can be used, birli with other chocolate types.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
It provides the mixing of the necessary products to prepare the Chocolate POWDERED SUGAR MILL chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all