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Making your own chocolate? have questions about any step of the process? Why hamiş 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 Baba videoteyp series where he demonstrates the real world answers to your chocolate making questions! 

Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?

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).

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. 

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

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Using our küresel experience across chocolate manufacturing, we yaşama Chocolate OIL MELTING –TURBO RENDER customize your solution to meet your precise requirements. Our experienced engineers birey help you düşünce, implement and support new technology to improve quality, efficiency and safety for your plant.

Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

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

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