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.
Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.
At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.
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.
Find out what videos we've made available, and what series might help make you a better Chocolate Maker
We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help.
Melangers, or stone grinders, birey have adjustable speed and pressure controls to control the texture of the chocolate being produced.
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
The outer construction is made of a sturdy thermo resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for any chocolatier.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
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)
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension CHOCOLATE PREPARATION MIXER is moved.
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?