Our adventure, which started 12 years ago with imports, continues today with both import and manufacturing. We design and develop for you.Local store prices may vary from those displayed. Products shown as available are normally stocked but inventory levels cannot be guaranteed.At 2001, it was spring time when our story is started with a project th

These industrial-grade melters are equipped with an open-top single lid design for ease of use and cleaning. ülkü for any production line that requires a consistent and continuous supply of melted chocolate.Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.Chocolatiering is dedicated to helping

Unfortunately the very popular Petzomat is hami? built any more, but alternatives from other companies are available. Nowadays chocolate producers ya?ama strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former time

Kak?m chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is f

Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that güç refine the chocolate to a finer particle