Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.

Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications

The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

Melangers dirilik also act bey conches, since they hayat heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and can contribute to a poor mouthfeel.  

In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Our services and training are designed to keep you up to date on products and Chocolate CONCHING MACHINE technologies, giving you the confidence and experience you need.

This colored glass cake stand from Mosser is perfect for displaying your bakes. Available in three sizes, with or without a glass dome, and seven different colors, there’s an option for everyone.

After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:

It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.

Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’