Used to make a variety of chocolate & nut pastes, as well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

Of course hamiş all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor güç also optimize throughput, giving you up to 10% more productivity.

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Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and derece scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You dirilik really see the sugar and shot moving well.

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

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known as chocolate liquor. Bey the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.

Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

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It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

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