It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but derece smooth enough. You could tell it was still homemade.

Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.

If you want to make çağcıl smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around. 

Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-peş tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it not only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.

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The Refiner/Conche has a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

The Spectra 11 used to refine your Chocolate (and nut butters). It will refine as little bey 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.

  The stones crush the cocoa nibs, gradually transforming them into a Chocolate OIL MELTING –TURBO RENDER liquid state known birli chocolate liquor. Birli the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.

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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 recipe change.

• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges

• Provide a continious production in order to avoid loss of production during loading and unloading of product

This grup of rolling pins is a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these wood pins come in different sizes customized to what kind of dough you’re rolling out.