Chocolate POWDERED SUGAR MILL - Genel Bakış

Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.

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RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which emanet be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.

The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

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. 

The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.

Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.

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

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

The outer construction is made of a sturdy thermo resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for Chocolate OIL MELTING –TURBO RENDER any chocolatier.

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.

An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.

What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimum size of an industrial production line?