Chocolate Grinding Machine
Batch-type mixing and grinding machine for thinning substances with at least 30% fat. Thin natural oil or palm oil-based chocolates, creams, spreads, and tahini with a ball mill. The final product might be as fine as 18 microns depending on the refining process time.
VIDEO LINKTypes of ball mills
Besides product development, we also produce refiners for small workshops and medium-sized confectionery manufacturers.
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Technical features of LabBM10
VIDEO LINKDescription for ball REFINER
Grinding the product using some steel balls in the reservoir is one of the thinning techniques. To get an efficient result, the process should not exceed grinding down by 50 times, and the content has to be liquid. Adding all the ingredients directly to the ball mill is an option, but we recommend using a pre-mixer to dilute the ingredients and then feeding the mixture to the ball mill with the help of a pump, thus avoiding the risk of powders clumping inside the chocolate pump. Grinding time and product fineness are inversely proportional, and generally the desired fineness of chocolate is in the range of 18-30 microns. The mixing arms of the chocolate grinding machine are made of special material, which is subsequently heat-treated. With a coupled chocolate pump and three-way valve, there is a possibility to circulate the mass or discharge to a storage tank. RBM20, RBM40, RBM80, and RBM160 are designed for artisans and small workshops, and they come with built-in water cooling. LabBM10 is designed for laboratory use, product development, or educational use. Overheating may release because of friction of steel balls; built-in water cooling or connecting an external cold water source to the machine is required. Refiners without built-in water cooling are equipped with a solenoid valve that automatically opens the gate of cold water flow and ensures cooling of the equipment.
Auxiliary equipment
Using cocoa nib instead of cocoa powder or grinding crushed nuts is an option, but ball refiners do not provide efficient results in grinding raw materials thicker than 1.5-2 mm., so cocoa nib or crushed nuts should be pre-ground into a thick paste in an impact mill or beater blade mill.
Because of the friction of the steel balls, refiners without built-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.