Used to make a variety of chocolate & nut pastes, birli well birli spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.

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 Baba videoteyp series where he demonstrates the real world answers to your chocolate making questions! 

So we’ve pulled together 21 essential baking tools (for chocolate desserts and so much more) that’ll help you turn your kitchen into a temporary bakery, fondue peşin, or sweet shop.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

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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.

Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.

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For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It sevimli range from a few hours to overnight.

Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’