It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but derece smooth enough. You could tell it was still homemade.

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

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. Chocolate POWDERED SUGAR MILL From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

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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.

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The largest difference is rather an economical one, as very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that dirilik be heated or cooled during the process.

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