Chocolate Conches
Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.
Which conching equipment equipment do you need?
All
All
Batch liquid conche
The conching process is the process of redistributing the fat phase and the substances from the dry cocoa...
Continuous liquid conche
For thin film treatment of chocolate, compound, and cocoa masses.
Single shaft dry conche
Dry conching acts by reducing the moisture of the chocolate flakes and removing volatile and undesire...
Two shaft dry conche
Dry conching reduces the moisture of the chocolate flakes and at the same time removes volatile and unde...
Longitudinal chocolate conche
High-quality chocolate requires specialized conching. Precise control of temperature and mixin...
Chocolate conche for small batches and laboratory use
Conching plays a critical role in the flavor development of chocola...
Continuous chocolate line with vertical ball mills
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, sev...
Batch chocolate machine with vertical ball mill
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several...
Continuous chocolate line with horizontal ball mills
For mixing and refining cocoa liquor, cocoa powder, sugar, and lecit...
Batch chocolate line with horizontal ball mill
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several ...
Chocolate bean to bar line 10kg
Developing new products, producing specialty chocolates, laboratory testing, and in-shop pro...
Chocolate bean to bar line 200kg
Installing a chocolate production line that works efficiently and smoothly can be a dauntin...
Entry level bean-to-bar machine
The production of high-quality chocolate from the bean can often be out of the reach of smal...
Small capacity chocolate melangeur
In order to produce the finest of chocolate products, yo...
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa proce...
Refining plant for chocolate
Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocol...
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