How to Load Ingredients into a Melanger?

The melanger is the centerpiece of chocolate production. Even with the best equipment, achieving flawless results depends on using the right technique. One crucial step is loading the ingredients in the correct order, which significantly impacts the texture, flavor, and overall quality of your chocolate. With a KADZAMA melangers , there’s an added bonus: the reverse function, which makes the process even more streamlined thanks to its ability to enhance control during grinding.

The Key to Success : Ingredient Loading Order

To ensure efficient grinding, it’s important to consider the properties of each ingredient and load them in the proper sequence :

1. Start with fatty ingredients.

Begin by adding cocoa nibs and cocoa butter. These ingredients are rich in fats, creating a liquid base for the rest of the components.

2. Next, add dry milk powder.

It blends seamlessly into the fatty base for a uniform texture.

3. Finish with sugar

Sugar should always be added last. It dissolves and grinds more effectively when the other ingredients have already reached a liquid state.

Pro Tip : Add ingredients gradually, introduce them in small portions, allowing time for the mass to grind and transition smoothly. This prevents overloading the melanger and ensures optimal results.

How the Reverse Function Helps

KADZAMA melangers feature a reverse function that provides unique advantages : 

• Enhanced Mixing : It allows you to reverse the direction of the grinding stones, ensuring better mixing and helping ingredients that may stick to the sides re-enter the grinding zone.

• Uniform Consistency : Particularly useful during the initial loading phase, the reverse function helps achieve a smoother, more uniform consistency early on.

• Reduced Motor Strain : It also minimizes strain on the motor when working with denser masses, ensuring longer equipment life.

Heat Is Your Ally

To speed up the process, you can use a standard hairdryer to warm the ingredients directly in the melanger. This is especially helpful during the initial stages.

The ideal temperature for grinding is 40-50°C. If the temperature rises above this range, reduce the rotation speed of the grinding stones. This not only protects the quality of your product but also prolongs the lifespan of the equipment.

Time Is Key to Quality

Grinding in a melanger is a slow and deliberate process :

• 24-48 hours is the typical duration for a complete cycle, including pre-grinding, fine grinding, and conching.

• Conching, or extended mixing, rounds out the particle edges, enhances texture, and unlocks flavor.

How to Know When the Chocolate Is Ready?

Use a micrometer to monitor the degree of grinding :

• The ideal particle size for chocolate is 20-30 microns.

• The smaller the particles, the smoother the texture and better the mouthfeel of your chocolate.

Why Choose KADZAMA Melangers?

KADZAMA melangers are designed to make the chocolate-making process seamless and efficient. With durable granite stones, ergonomic design, and user-friendly controls, the grinding process becomes effortless. Features like temperature control and adjustable rotation speed ensure flawless results every time.

Ready to get started? Contact us, and we’ll help you choose the perfect equipment for your needs!