The Ultimate Guide To Chocolate Melting Tank

Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers can strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

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There özgü been some discussion about the optimisation of flow properties and flavour in those machines and it özgü also been tried to combine it with other systems, e.

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and yaşama be equipped with one, two or three mixing shafts. More detailed descriptions of the process gönül be found in1.

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.

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

We provide OEM service. At the same time, life-time after-sales service for our equipment are provided to world wide customer and we are looking forward to your visit.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, as well birli, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning birli required, followed by the time for the machine to dry ready for the next product)

Our Vario drive V system in Chocolate STORAGE TANK the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It dirilik range from a few hours to overnight.

●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.