It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but not smooth enough. You could tell it was still homemade.

Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that can refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.

Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles

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15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.

This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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Optimum temperature control using full jacket design, efficient insulation and efficient heat exchangers

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 birey be achieved by increasing energy input and time. The dry and pasty conching is generally done at Chocolate Melting Tank low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding hayat 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 the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process birey be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.