Chocolate tempering machine LR20

The chocolate is heated in a specific, heated-mixing unit for 12 to 24 hours at a temperature of 90°C, while excellent grade of chocolate can be conched for nearly 72 hours. During this process, the cocoa butter constantly flows out of the apertures, for uniform deposition on the chocolate particles. This leads to a sifter, fluid coating and when the water is evaporated from the chocolate mass through the heat and the oxygen, the final moisture content of the chocolate amounts to a reduced approximate of one percent. Other precipitated and unwanted bitter substances like acetaldehyde, acetone, i-butyl alcohol, ethanol, i-propyl alcohol, ethyl acetate, acetic acid, i-pentanal, methanol, diacetyl are removed. If required, more amount of cocoa is added to chocolate mass after the conching process.