Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.

Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.

It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications

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.

Find out what videos we've made available, and what series might help make you a better Chocolate Maker

Faster working time: The machine is faster than a cocoa melanger, which means you yaşama create larger batches of chocolate in less time.

I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left to experiment with the smaller one. Well, it did the job somewhat, but hamiş fully.

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

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.

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

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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that sevimli be heated or cooled during the Chocolate POWDERED SUGAR MILL process.

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

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?