Conche machine

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Evaporates acidic flavors in a temperature-controlled environment Once the chocolate has been refined and sieved, it should be conched to evaporate the chocolate’s own acids, improving its flavour and texture. Our Chocolate Conche has a stirrer system that ensures a good cut or friction of the chocolate with the walls of the machine, has a jacket to regulate the temperature optimally and ensure an efficient conching.

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