Refine, mix and pre-conche formulations to obtain chocolate, creams, and nut pastes.
The cocoa paste from the Cocoa Mill is put into the lower container to be pumped into the roller chamber, in the same container the required formulation is entered: sugar, milk, etc. By means of this chocolate pump, the formulation will be recirculated until the desired micron size is obtained, both the lower container and the roller chamber have resistances to maintain the temperature of the product. Since it has 2 ventilation points, the mixture is pre-conche throughout the process, improving final conching times.
