Melangeur for Bean to Bar

Melangeur for bean to bar chocolate

"Bean to bar " refers to the process of chocolate production from the raw cacao bean (English "bean") to the finished processed bar (English "bar").

In the processing from the cocoa bean to the finished chocolate bar, there are countless steps that must be taken so that the end result is a melt-in-the-mouth and aromatically unique chocolate bar. The "Bean to Bar" process reflects the complete and own processing of the basic ingredients up to the finished chocolate bar.

This bean to bar melangeur is specially designed for the production of fine chocolate. A powerful motor ensures reliable and durable operation. The two solid stone rollers in the melangeur rotate evenly and thus crush and conch the cocoa nibs into the finest chocolate.

In order for the crushing as well as the mixing process to proceed ideally, two scrapers are mounted inside, which massively increases the efficiency and has a great influence in the production of chocolate, which should not be underestimated.

This melangeur is also supplied with a spatula and a quick start guide.

To make your own Bean to Bar chocolate, it is best to briefly dissolve some cocoa butter and add this to the melangeur at the beginning. Then add the nibs at regular intervals and wait until they have already become a mass so that the process is not interrupted. Never add too much cocoa nibs at once, because otherwise the melangeur could stop and jam.

Once you have a nice bean to bar cocoa mass, you can add the milk powder, sugar or other ingredients and then run the melangeur for up to 72 hours until the fineness and flavor have formed to the desired level.

Melangeur technical specifications

The tilt model allows easier emptying once the product is ready. A simple push of a button and you can simply tilt the melageur and pour your creation into the bowl without removing the drum from the motor station. For better cleaning, of course, this can be done afterwards without fuss.

This bean to bar melangeur has been specially designed to meet the requirements of chocolate making, i.e. built with durable and robust gears, fully sealed and sturdy ball bearings, Kevlar belts, safety shutdown to prevent overheating as well as to allow overnight operation. It is also very fast, quiet and energy efficient. On average, the cost of electricity for 48 hours of operation is not five Swiss francs.

Capacity: up to 5.5 kg bean to bar chocolate

Drum diameter: 241mm

Drum height: 159mm

Roller bar diameter: 4.125 "(105mm)

Roller block width: 1.75 "(45mm)

Weight: 13.5 kg

Voltage: 230 V, 50 Hz

Power: 200 watt

Plug: The device itself comes with a Schuko plug, with an adapter for Switzerland included.