A lot of time özgü passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is hamiş intended to summarise all the technical developments since then bey such information is available in textbooks1.

LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it saf adopted the advantages of many horizontal ball mill such kakım German BUHLER, Naichi, and Lehman, and  also cold and hot water internal circulation automatic temperature control system.

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

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  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

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.

The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.

The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

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

To help keep cleanup simple, try these nonstick baking mats from Silpat. Just place them at the bottom of your round cake pans, pour the batter on tamamen, and remove from under the cake once it’s baked.

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

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this emanet be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding yaşama be performed Chocolate HORIZONTAL BALL REFINER from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process güç be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.