A complete range of two shafts horizontal conches, with high yield and capacity, enhancing rheological and organoleptic qualities of chocolate masses.
- Removal of moisture and volatile undesired elements.
- Covering of solid particles with free cocoa butter dispersion.
- Solid particles shape chamfering and soft de-agglomeration of chocolate flakes.
- Developing of final organoleptic features (Maillard reaction) and achievement of a smooth chocolate texture.
