Product category: Operating and auxiliary equipment for the production of confectionery / Laboratory equipment
Winnowing eliminate shells, flat, broken or unevenly fermented beans from your cocoa nibs. (Roasted) cocoa beans are fed into the adjustable feed and are broken by a hammer mill with adaptable angle, intensity and speed. After breaking, the shells are separated from the cracked nibs: variable amplitude of the 5 vibratory sieves thrash the cracked beans, whilst intensity controlled suction columns draw off the shell residue into the cyclone.
Our continuous-sieve-winnower with cyclone is easy to operate and maintain and ensures less than 1.75% of shell in the nibs. Separates in 5 sizes, and is easy to clean. Variable conditions can be fully modified from batch to batch or set to repeat by the operator.
When nib roasting is required, winnowing occurs prior to roasting.
Product category: Complete lines for the Processing of cocoa
Grinding – cocoa liquor
Roasted nibs are ground until friction and heat reduces them to a thick paste known as cocoa mass or cocoa liquor. Cocoa liquor contains both ground cocoa and cocoa butter. When cocoa butter is removed from the cocoa mass (using a butter press) its known as pressed-cake. Cocoa mass, liquor and kibbled cakes are used by chocolatiers and chocolate manufactures for further processing into chocolate.
JAF Inox offers milling equipment and butter presses are available at Royal Duyvis Wiener In order to reduce particle size, nibs are crushed by the batch knife mill through quick and efficient milling to obtain a homogeneous mass while maintaining aroma and flavour. The batch knife mill has low energy consumption and all parts in contact with the product are manufactured from stainless steel. After milling the cocoa liqour is ready for fine grinding.
Product category: Complete lines for the Production of chocolate
JAF Inox offers diffrent types of conching: single shaft conche for small capacities, double shaft conches and longitudinal conches. De-moisturization, flavour development and the extraction of undesirable volatiles along with precise control of temperature are some of the main characteristics of our conches. They fine-grind your cocoa into a perfectly homogeneuos mass. No additives are required to produce the finest chocolate.
The single and double shaft conche can be used for all types of chocolate. The single shaft conch is particularly suitable for chocolate with a high cocoa content. It has a special design for clockwise mixing and counter clockwise conching with shear stress. The jacketed double shaft conches achieve high efficiency and use high shear. Both types have specially designed blades for perfect shear distribution and effective mixing. Speed and rotation are frequency controlled. Water and chocolate temperature is monitored by a PT-100 sensor. The longitudinal conche is often used when taste has higher priority than capacity. The traditional technology, improved with modern temperature controls, and exhaustion, provides excellent flavour development and the extraction of undesired volatile acids.
By combining the strengths of Duyvis Wiener, F.B. Lehmann, Thouet and Jaf Inox a new era in cocoa and chocolate processing has commenced. The unique combination of almost 400 years of joint expertise safeguards the leading position of Royal Duyvis Wiener in process innovation, machine construction, and maintenance services.
The company JAF Inox founded in 2008, originated from the Sartori & Pedroso Food Company, a family owned business and manufacturer of gourmet chocolate. JAF Inox processing equipment is developed and engineered in-house and unique to the Brazilian market. JAF Inox can supply complete turnkey chocolate production systems from bean to bar, bean cleaning, roasting, winnowing, and grinding to 5 roll refining, conching, tempering, moulding and enrobing.