That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition bar makers.

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Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?

The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).

It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine emanet be changed and scaled birli required

True story! At first glance it can look overwhelming. There are a lot of steps and sometimes that can seem harder than it really is.

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.

The new replacement tumbler showed up earlier this week so I takım it up to refine some sugar. I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.

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

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Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new Ağababa videoteyp series where he demonstrates the real world answers to your chocolate making questions! 

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)

If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment hayat be used to make it.

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