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At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are not considered here, although many properties of the bitiş product emanet be predicted by measurable properties of the still liquid chocolate mass.
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Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
Chocolate fondue is a great dessert for any party, date night, or really anytime you feel like dipping your favorite treats into chocolate. This ceramic fondue pot from Boska comes with everything you need to fondue in minutes.
Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.
Batch type mixing and grinding machine for thinning ingredients containing minimum 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time bitiş product sevimli reach 18 microns fineness.
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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.
Beside chocolate melting tank for laboratory use, we produce melters for Chocolate MELANGE small workshops and medium-sized confectionery manufacturers.