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At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.
One of the most common issues that you kakım chocolate makers face is grainy chocolate or chocolate with specks. These issues yaşama be caused by a variety of factors, such as grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
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The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
The Spectra 11 used to refine your Chocolate (and nut butters). It will refine kakım little as 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
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The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It can range from a few hours to overnight.
Chocolate melangers are a common tool in the peş of chocolate making because it helps to achieve a silky smooth texture, refines gritty particles in the chocolate, and enhances the overall taste and mouthfeel of the product.
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