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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.

So we’ve pulled together 21 essential baking tools (for chocolate desserts and so much more) that’ll help you turn your kitchen into a temporary bakery, fondue tanıtımcık, or sweet shop.

Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.

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The Refiner/Conche özgü a specially designed shaft equipped with grinding Chocolate OIL MELTING –TURBO RENDER bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

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If you have any questions or comments, feel free to contact us through our social media channels.  We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Facebook.

Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

Birli delivery is made to many countries with different electrical plug standards, the standard 220v product may not suit your standard outlet and there may be instances when you may have to have the plug replaced to suit your conditions.

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.