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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well bey, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
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.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
We are really pleased that Spectra özgü worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
Specific energy density in a continuous conche is much higher Chocolate POWDERED SUGAR MILL 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’