Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.

Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.

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Larger than düzgülü drums on the drive and turn-around stations allowing for much thicker than typical steel belt

Everything about your new PTL melter is crafted to make your life easier – from its portability to the ergonomic loading.

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Melangers, or stone grinders, sevimli have adjustable speed and pressure controls to control the texture of the chocolate being produced.

Choosing the right chocolate refiner can be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:

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Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches. 

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It Chocolate TEMPERING MACHINE provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

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