Integrated Line Batch & Continuous Qchoc
- Combination of Liquid batch or continuous mixer (*), ball mill (**) and liquid conche (***)
- Simple solution for excellent real quality chocolate, based on highest quality standards
- Highly flexible regarding different recipes and plant layout
- Low energy costs and virtually no maintenance costs, resulting in extreme low TCO
- Full automatic operation, only operator assistance for ingredient handling required
The ultimate way to make an excellent real quality chocolate is by using the Royal Duyvis Wiener systems, offering proven technology to produce any kind of product with a unique, simple, quick and efficient method. Our turnkey equipment is also easy to operate and maintain. The Q-CHOC principle is the ideal, compact in-house system for the continuous processing of chocolate masses, compound, coatings, bread spreads and an endless variety of fillings.
All ingredients (cocoa liquor, cocoa butter, cocoa – and or milk-powder, sugar, lecithin, etc.) are automatically fed into the weighing / pre-mixer vessel. This mixer is designed for maximum accessibility and easy feeding. After accurate weighing by load cells, the ingredients are fed into the upper vessel and then transported by gravity into the holding tank. The specially designed agitators start mixing immediately. Once the batch has been homogeneously mixed, it is fed into the lower vessel where an additional cycle of intensive mixing takes place. Meanwhile, the pre-mixer on top can be filled for the next batch. From the holding vessel, the mass is pumped through the grinding chambers of the ball mill. The refining is accomplished by a special shaft with agitator arms, rotating in a vertical, jacketed grinding tank filled with especially hardened steel balls. The various layers of grinding elements move in the same direction but at different speeds. The speed of the balls is high at the tips of the grinding arms, but almost zero at the periphery of the chamber, which reduces the rubbing effect. Due to highly resistant, high quality materials in combination with the usage of fat, there will be virtually no tear and wear.
Based on capacity the number of ball mills will be determined and in situations with a single ball mill the product will be batch-wise circulated to achieve the required fineness. The most optimal and efficient situation is the continuous process based on two or more ball mill systems inline. Even double mixing / grinding sections are possible with 1 ingredient handling system. The entire unit works fully automatically and the relevant process information can be stored and viewed on the display. The ball mill’s special design ensures a low product temperature.
Maximum efficiency and adjustable to every taste; liquid conching After the chocolate has reached the required fineness, the desired rheological values and flavour has to be achieved. The liquid conche, either batch or continuous is a Royal Duyvis Wiener design that fulfils this very important function in the chocolate production process.
A combination of a shear stress device and a very efficient film evaporator, in which hot air and chocolate are brought together, results in the extraction of moisture, volatile amino acids and off-flavours from the mixture. The liquid conche is specially designed for viscosity improvement, dehumidifying, treating and degasifying.
The batch liquid conche (BLC) is mounted on the circulation tank in batch-wise production lines. The continuous liquid conche (CLC) is integrated into the continuous processing lines as a stand-alone unit.
Spare parts, repair and maintenance, modifications, inspections and training
Complete processing lines from cocoa to chocolate, nuts & seeds
Leading test facilities, Profitable research, Remarkable development.