Privacy Instellingen Integrated Compound Line Our Integrated Line Batch & Continuous Choc for the processing of: Compound Chocolate, Confectionary Coatings, Ice-cream Coatings, Fillings and Creams & Bread Spreads. Integrated Line Batch & Continuous Choc Vibrating Sieve All-In-One Compound Machine Chocolate Pumps Conveyor Belt Dry Batch Mixer Finishing Tank Five Roll Refiner Liquid Batch Mixer Liquid Continuous Mixer Recipe Development Ball Mill Refiner Conche Refining Ball Mill Solid Ingredient Handling And Dosing Two-Roll-Refiner About us Worldwide Ambassadors Contact Processing Equipment Food Academy Service © 2021 Royal Duyvis Wiener BV PRIVACY POLICYTERMS & CONDITIONSCONTACT USABOUT RSS We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies. Our cookies never collect personal data. Accept More info

Privacy Instellingen Fine Refining Triple Stone Mill Triple Stone Mill type CME for the refining of pre-ground cocoa liquor to 0,5 – 1,0% > 75 µm By operating two machines in line, fineness can be further reduced to 0,1 – 0,2 % > 75 µm Slowly rotating disc for gentle milling at low temperatures Low energy consumption Unique long life of ceramic grinding discs Low noise level No increase of iron content Cocoa Liquor Processing Clear Selection ADD TO QUOTE DESCRIPTION ADDITIONAL INFORMATION CAPACITIES DESCRIPTION The Triple Stone mill CME is mostly used for the refining of pre-ground cocoa liquor. A well-proven concept of cocoa liquor refining, for a subsequent liquor pressing process. It gives you the best quality of cocoa powder as the liquor is almost 100% free of coarse particles > 75 µm with a perfect fineness distribution. It is grinding the product in an optimal way so that there is a higher rate of fat release in the pressing pots. Also it reduces clogging of the press filters by the low content of extremely fine particles, which results in a longer lifespan cycle and less maintenance efforts. It has optimal yield point rates and viscosity for the pressing process. This results in a shorter time period per pressing cycle and in a higher output rate of cocoa butter. Through this technology, the capacity of the pressing systems can be improved and down times can be reduced. Service Your partner for a care-free future: Spare parts, repair and maintenance, modifications, inspections and training [ READ MORE ] Process Lines Turnkey Solutions: Complete processing lines from cocoa to chocolate, nuts & seeds [ READ MORE ] Food Academy Research & Development training centre: Leading test facilities, Profitable research, Remarkable development. [ READ MORE ] SKU: N/A Categories: 2. Fine-refining, 3. Cocoa Liquor Processing RELATED PRODUCTS Integrated line continuous (Natural) Liquor pump Vibrating Sieve Liquor Blocking Line About us Worldwide Ambassadors Contact Processing Equipment Food Academy Service © 2021 Royal Duyvis Wiener BV PRIVACY POLICYTERMS & CONDITIONSCONTACT USABOUT RSS We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies. Our cookies never collect personal data. Accept More info