Chocolate Refining
Ball mill for chocolate or tahini thinning
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 final product can reach 18 micron fineness.
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Beside for product development, we produce also ball mills for small workshops and medium-sized confectionery manufacturers as well.
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Technical features of LabBM10
Technical drawing of LabBM10
Technical features of RBM25
Technical drawing of RBM50
Technical features of RBM50
Technical drawing of RBM50
Technical features of RBM100
Technical drawing of RBM100
Technical features of RBM300
Technical drawing of RBM300
Technical features of RBM500
Technical drawing of RBM500
Technical features of RBM750
Technical drawing of RBM750
Description
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank. RBM25, RBM50 and RBM100 are designed for artisans and small workshops and they are with build-in water cooling. LabBM10 is designed for laboratory use, product development or educational use. Overheating may release because of friction of steel balls; build-in water cooling or connecting an external cold water source to machine is required. Refiners without build-in water cooling are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment.
Auxiliary equipment
Using cocoa nib instead of cocoa powder in chocolate production or grinding crashed nuts is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa nib should be pre-grinded into a thick paste in an impact mill or beater blade mill.
Because of the friction of the steel balls, refiners without build-in cooling need external cold water. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.