Detaylar, Kurgu ve Chocolate HORIZONTAL BALL REFINER

Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.

The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.

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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles yaşama be removed and other flavor profiles gönül be created or accentuated.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.

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Using our küresel experience across chocolate manufacturing, we gönül customize your solution to meet your precise requirements. Our experienced engineers birey help you tasar, implement and support new technology to improve quality, efficiency and safety for your plant.

For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, as well birli, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.

Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and Chocolate Melting Tank recipe change.

Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.

If cocoa butter is replaced by another fat, the product is usually called compound and hamiÅŸ chocolate. Technologically most compounds are close to chocolate mass and similar equipment dirilik be used to make it.

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