• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability

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Bey the Indian economy continues to grow, with an increasing export market and growth in manufacturing, the transport of perishable goods bey a raw material or as part of the export market will continue to expand...

The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).

Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.

True story! At first glance it can look overwhelming. There are a lot of steps and sometimes that can seem harder than it really is.

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

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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction dirilik be done in a very rapid batch process or continuously using Chocolate HORIZONTAL BALL REFINER a high-speed in-line mixer14.

After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:

In case melting tank is going to be used also birli storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.