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Not only will good heavy molds make your chocolate look more professional and like "real chocolate" (looks around) they will make the important step of molding and unmolding much easier. You want good heavy molds. Trust us. 

Conching is a process that hayat take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.

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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You dirilik really see the sugar and shot moving well.

The new replacement tumbler showed up earlier this week so I set it up to refine some sugar. I put the about three cups of Chocolate POWDERED SUGAR MILL sugar and three cups of SS shot in a 2 quart glass jar.

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

Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.

Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new Cet video series where he demonstrates the real world answers to your chocolate making questions! 

The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.