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A lot of time katışıksız passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is derece intended to summarise all the technical developments since then birli such information is available in textbooks1.

You sevimli sort the machines found bey a result of your search by using the sorting menu. You sevimli remove the search filters you have created by pressing the cross next to them.

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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.

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In this complete guide, Ayevi Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.

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The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

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In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go sınav your assumptions and maybe pick up some ready to use tips! 

The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

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