Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, as it is initially a very sticky mass, which can transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
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g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.
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The Chocolate SINGLE TUBE BALL REFINER tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction sevimli be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all