Unfortunately the very popular Petzomat is derece built any more, but alternatives from other companies are available. Nowadays chocolate producers kişi strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

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

The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles gönül be removed and other flavor profiles emanet be created or accentuated.

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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.

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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.

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Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.

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This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all