Mixer and kneader for sugar based recipes
For the production of chocolate paste based on refined or icing sugar, the decision whether to use a mixer or a kneader depends on the fineness of the sugar.
Optimized mixers for chocolates pastes
The Thouet Mixer Type DMS & Kneader Type DMK from Royal Duyvis Wiener are used in the production of chocolate paste based on refined or icing sugar. The mixing and kneading times, as well as the decision whether to use a mixer or a kneader depends on the fineness of the sugar.
If refined sugar is required, the DMS mixer is the perfect solution for mixing your ingredients into a homogeneous paste. On the other hand if finely ground icing-sugar is used in your recipe, a kneader from the DMK series will be your perfect solution, due to chocolate made with icing sugar is a highly viscous paste, which requires more energy during the mixing and kneading process.
- A second probe measures the chocolate temperature
- A PT-100 probe to measure the water temperature is built into the jacket of the tank
- The contrary direction of movement and the tensile and compression forces acting on the chocolate leads to an excellent mixing and kneading effect
- Mixing process is quicker after the ingredients have been added