You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.
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.
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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
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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.
The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several CHOCOLATE PREPARATION KITCHEN EQUIPMENT times until the mass becomes even.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the top, ensuring the movement of the chocolate, cream or paste.
Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.