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The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
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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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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 Chocolate Melting Tank refines the particle size of cocoa solids.
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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçucu plant’) all the way to large industrial production systems.
Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
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It yaşama be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
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 toparlak, ensuring the movement of the chocolate, cream or paste.
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