• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

Customer service: Choose a chocolate refiner manufacturer that offers excellent customer service and support. Look for companies that offer technical assistance, spare parts, and maintenance services.

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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

It occupies asgari space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine sevimli be changed and scaled as required

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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known bey chocolate liquor. Bey the nibs are crushed, this helps release Chocolate HORIZONTAL BALL REFINER cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.

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If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …

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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.

The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.