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The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.

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Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which dirilik only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a tayyareci scale 5RR with 50cm rolls and 3-rollers.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is not suitable for frequent recipe change or smaller companies.

Faster working time: The machine is faster than a cocoa melanger, which means you sevimli create larger batches of chocolate in less time.

With ProfiNet, ABEthernet and WLAN interfaces, you güç run and monitor your refining process from smart mobile devices. We emanet also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.

For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.

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 bey:

The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.

Very often an emulsifier is used to improve flow of hygroscopic particles within Chocolate MELANGE the continuous fat phase. During production several incidents occur: