Unfortunately the very popular Petzomat is derece built any more, but alternatives from other companies are available. Nowadays chocolate producers emanet strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

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.

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One of the most common issues that you bey chocolate makers face is grainy chocolate or chocolate with specks. These issues hayat be caused by a variety of factors, such bey grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.

Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles

We're all familiar with the magic that happens when chocolate meets spice. It's a perfect blend of sweetness, saltiness, and warmth that tantalizes the taste buds. But have you ever experienced the delightful harmony of chai chocolate? Join us birli we get into the Chocolate MELANGE world...

This very unique machine resurrects the traditional method of conching and grinding at the same time, birli we know it from the Lindt longitudinal conch1.

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.

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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.

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In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters güç be used birli storage tanks birli well, however storage tanks are only for liquid chocolate storage.

The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.