Chocolate Conche, Chocolate Refined Machine

Product Description

Introduction
1. Function and purpose
Chocolate concentrator (or similar equipment) is mainly used for:
Increasing chocolate concentration: By heating, stirring, or grinding, excess moisture or impurities in chocolate are removed, increasing the solid content of chocolate and making it richer.
Improving texture: making chocolate more delicate and smooth, enhancing taste and quality.
Mixing evenly: Ensure that the various ingredients in chocolate are thoroughly mixed to achieve the desired taste and flavor.
2. Working principle
Although the working principle of devices directly referred to as "chocolate thickeners" may vary depending on specific models and brands, generally speaking, they may combine one or more of the following technologies:
Heating evaporation: By heating, the moisture in chocolate evaporates, thereby increasing its concentration. But this method is not common in chocolate processing, as high temperatures may damage the flavor and texture of chocolate.
Mechanical Grinding: Using a grinder to finely grind chocolate, removing particles and impurities while making the chocolate more delicate and uniform.
Vacuum concentration: Concentrating in a vacuum environment can lower the boiling point, reduce heat loss, and prevent loss of thermosensitive substances. But this method is also not common in chocolate processing.

Capacity	Material	Temperature
100-5000L	food grade stainless steel	adjustable

Detailed Photos