03 Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
03.03 Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
03.03.05 Operating and auxiliary equipment for the production of confectionery / Laboratory equipment
Operating and auxiliary equipment for the production of confectionery / Laboratory equipment
Product category: Conches
Conche ZUM WALD – LR 01
The chocolate is heated in special, heated mixing unit for between twelve and 24 hours at temperatures up to 90°C, while high quality chocolate can be conched for up to 72 hours. During this process, the cocoa butter repeatedly flows out of the openings, and deposits itself evenly on the chocolate particles. The result is a sifter, liquid coating. Water is removed from the chocolate mass through the heat and the oxygen, and the final moisture content of the chocolate amounts to only approximately one percent. Other residual and undesirable off-flavored and bitter substances (acetaldehyde, acetone, i-butyl alcohol, ethanol, i-propyl alcohol, ethyl acetate, acetic acid, i-pentanal, methanol, diacetyl). If necessary, more cocoa is added to chocolate mass at the end of the conching process.
Fully-automatic filling machine with nine nozzles. The moulds that are to be filled are automatically brought to the correct position with a conveyor belt, and the filling process is started automatically. As soon as the filling process has been completed, the mould is automatically pushed further until the mould has been completely filled. The filled mould is then transported out of the machine and the next mould is automatically detected and filled. The weight and/or the volume of the filling mixture can be simply regulated with a hand wheel. The repeatability is very precise, and different cylinder diameters can also be used. The container and the nozzle can be heated in a regulated manner.