Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.

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Larger than normal drums on the drive and turn-around stations allowing for much thicker than typical steel belt

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The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Even a large variety of rework yaşama be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.

It takes approximately 40 minutes to heat up. The product birey be used as soon as the volume of melted product is above the pump suction outlet, and there is enough Chocolate MELANGE to fill the processing system.

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Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.

The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.