A. Deacidify：Fermented cocoa beans gradually volatilize, losing their acidity as they come in contact with air and high temperatures while grinding. The process forms the taste palette of the chocolate.
B. Fine grinding：The high speed rotation of the stainless steel pot combined with the natural granite wheel results in very finely ground chocolate.
- Refine particle size to under 20 microns
- The capacity of each batch is around 8 kgs of chocolate.
- Can be used continuously for 5-7 days
- The rotation speed of the pot is 130 RPM
- The pressure of the granite wheel can be adjusted by hand
- The used silicone glue is USA FDA food-grade silicone
- The stainless steel structure and natural granite wheel are very durable
- Manual tilting device
- Equipped with an overcurrent protection switch
- The required duration of conching depends on the level of fermentation of the used beans. Typically conching takes at least one day. The longer the product is conched, the less acidic its final taste will be
- We recommend conching at 50-70℃
- The machine is suitable for refining nut butters and purees in addition to chocolate
- Power supply：single phase, 110 V 60 Hz 150 W / 220V 50Hz 130W
- Dimensions：60(L) x 48(W) x 97(H) cm
- Net weight：50 kgs
- Capacity：8 kgs
- Grinding fineness：under 20 microns
- Revolutions per minute：130 RPM
- Grinding wheel material：Natural Granite
- Container material：Stainless Steel
- Equipment：Manual tilt device, tilt fixing device, dust cover
- Made in Taiwan
- Patented design, copyright protected