Table Type Chocolate Conching Machine NCM-502

Product category

Brand name search

Hotline : 098 556 1557

Email : ceo@saikopack.com

Products

Table Type Chocolate Conching Machine NCM-502

Code : NCM-502

Brand name : Feli Technology

Price : Contact us

Request a quote

Hotline: 098 556 1557

Chocolate refining is an important process, determining the properties and flavors of the finished chocolate. The NCM-502 Chocolate Refining Machine helps the grinding and mixing process ( Conching* ) to create products with a fineness of less than 20 microns, deacidifying the chocolate during the mixing process, completely without using chemical additives, completely retaining the original natural flavor of traditional chocolate , absolutely safe for health...

(*) Conching : is an important process in chocolate production, used to enhance the flavor and texture of the final product. During this process, the chocolate mixture is continuously stirred and heated in a device called a conching machine. This process helps reduce acidity, soften the texture, and blend components such as cocoa, sugar, and cocoa butter.

Diagram of the processes and stages of traditional chocolate production

NCM-502 Chocolate Refining Machine can refine: Cocoa Butter, Peanut Butter, Tahini, Cashew Butter, Almond Butter, Pine Nut Butter, Macadamia Bean Butter, Walnut Butter, Pumpkin Seed Butter, Sunflower Seed Butter... and various sauces!

Features of NCM-502 Chocolate Conching Machine :

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.

<div style="color: rgb(102, 102, 102); font-family: Arial, 文泉驛正黑, " wenquanyi="" zen="" hei",="" "儷黑="" pro",="" "lihei="" 微軟正黑體,="" "microsoft="" jhenghei",="" 微软雅黑,="" メイリオ,="" "맑은="" 고딕",="" sans-serif;="" font-size:="" 15px;="" letter-spacing:="" 0.35px;"="">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 4.5 kgs of chocolate.
Can be used continuously for 5-7 days
The rotation speed of the pot is 130 RPM
The used silicone glue is USA FDA food-grade silicone
The stainless steel structure and natural granite wheel are very durable
The transmission uses a high-quality toothed belt, which won’t loosen or break easily
Equipped with automatic power-off device, it can continuously operate for 5-7 days
Heating function available during grinding
Easy to disassemble and cleaning
Equipped with an overcurrent protection switch

C. Refining Conching Chocolate with NCM-502 Chocolate Conching Machine：

**Conching:

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