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LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it özgü adopted the advantages of many horizontal ball mill such bey German BUHLER, Naichi, and Lehman, and  also cold and hot water internal circulation automatic temperature control system.

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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.

Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.

Melangers emanet also act birli conches, since they dirilik heat and aerate the chocolate, similar to a dedicated conche.  However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and sevimli contribute to a poor mouthfeel.  

Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and toparlak notch engineering.

It takes approximately 40 minutes to heat up. The product yaşama be used kakım soon kakım the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.

Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning bey required, followed by the time for the machine to dry ready for the next product)

Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

The hygienic process zone is constructed entirely in stainless steel, without Chocolate MELANGE edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.

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