When it comes to manufacturing the highest quality chocolates, many companies rely on the MacIntyre Refiner/Conche to produce their own unique recipes and there’s never been a better time to think about making your own chocolates. Having control of quality and delivery is essential for all chocolate users – key factors to take into consideration when choosing to make rather than buy in. When opting for the Next Generation Refiner/Conche, however, the cost savings can be even greater now that both the cycle time and energy required can be 40% less. Recent cycle times for standard recipes include –
- 9 hours for 20 micron milk couverture on a 5000Kg batch capacity Duplex Refiner/Conche (10,000Kg per 24 hour day)
- 5 hours for 20 micron milk chocolate on a 500Kg batch capacity Refiner/Conche (1500Kg per 24 hour day)
- 3 hours for 30 micron milk compound on a 500Kg batch capacity Refiner/Conche (3500Kg per 24 hour day)
A large output can be achieved from a small footprint, making it the ideal choice for newcomers to chocolate world (who are short of factory space) as well as multi-nationals who need to maximise their capacity in production halls around the world. It’s not unusual to see multiple Refiner/Conches installed, manufacturing the same product, as the simplicity in operation is favoured by many.
With models of 45Kg, 500Kg, 1250Kg, 2000Kg, 3000Kg & 5000Kg batch capacity available, it’s prudent to consider and analyse the costs of manufacturing rather than buying readymade.
The MacIntyre Refiner/Conche performs the function of a Mixer, Refiner and Conche all in the one machine, with the option to use the Refiner/Conche as a cocoa mill and start manufacturing the highest quality chocolate straight from the nib. The milling capabilities within the Refiner/Conche also gives MacIntyre customers the flexibility of using their equipment for products such as nut based spreads, working from a variety of roasted nuts. Also, tahina and halva are produced by some customers working from roasted sesame seeds.
With the vegan market ever growing, MacIntyre recently gave some focus to more unusual recipes in recent trials. They opted for a roasted seed paste working from sunflower seeds, pumpkin seeds, sesame seeds, flax/linseed, sunflower oil and sesame oil. First of all, the mixture was ground to a rough texture and then finally refined to 20 microns, demonstrating a large range of textures possible when producing seed pastes or nut butters. Also, a pure roasted sesame seed paste was produced.
With such a large commitment by the MacIntyre team to optimise cycle times for pure chocolate and compound, over the past 12 months, the seed paste trials have been a good demonstration of the versality of the MacIntyre Refiner/Conche and a reminder of the variety of products being manufactured by MacIntyre customers all around the world. Food for thought!
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