Batch conche for chocolate making
In the chocolate manufacturing process, achieving a smooth and refined texture is essential. Conching is a critical step that influences the final flavor and texture of chocolate. Traditional conching, involving long mixing times and precise control of temperature and humidity, demands specialized equipment.
Conches chocolate in controlled batch processes
The Batch Conches HBC 3 to 6 by Hamburg Dresdner Maschinenfabriken are specialized for the chocolate making process. These batch conches enable you to mix, refine, and conche the ingredients in one integrated system. Available in capacities of 3 to 6 tonnes, these conches are suitable for both small and large production scales. The double-shaft design ensures thorough mixing and aeration, contributing to the breakdown of particles and smoothening of the chocolate mass. Precise temperature and humidity controls help achieve the desired texture and flavor profile, making these batch conches a reliable choice for high-quality chocolate production.
Benefits
- Integrated mixing, refining, and conching
- Suitable for small and large scale production
- Double-shaft design for thorough mixing
- Precise control of temperature and humidity
- Ensures smooth texture and consistent flavor