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The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen. Bean-to-bar is a business model [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate. [2] [3]
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden. [12] Sculpting is a type of three-dimensional artwork that may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate.
Rodolphe Lindt invented the conche in Berne, in 1879.It produced chocolate with superior aroma and melting characteristics compared to other processes used at that time. The Lindt chocolate company states that Lindt (perhaps mistakenly) allowed a mixer containing chocolate to run over a weekend (or possibly overnight, according to other variants of the possibly apocryphal story). [4]
Plant and equipment for making chocolate and speciality masses and for processing cocoa and nuts. Processing systems, equipment, and services in the fields of dry pasta, extruded snack foods and couscous. Extrusion technology for making foods and feeds such as pet foods, aqua feeds, breakfast cereals, snack foods and ingredients.
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Hammond's specializes in handmade confectionery products, using much of the same equipment and recipes as used in the early days of the company and avoiding significant automation of the process. [12] The machines at the company's Denver plant date from the late 1800s and early 1900s. [5]
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