When it comes to artisan chocolate, every detail matters—quality cocoa beans, precise tempering, humidity control… But what if I told you that something as basic as the grinding stones in your melanger could drastically impact your production process and final product?
They can work faster. More efficiently. Grind finer. And it’s all thanks to spiral grooving.
Let’s dive into why this innovation is a game-changer and why KADZAMA melangers with spiral-grooved stones are the best choice for serious chocolatiers.
A melanger is the heart of any chocolate, nut butter, or paste production. The stones inside it perform three essential functions:
But here’s the catch: most traditional melangers use circular-grooved stones, and they don’t work as well as you think.
Most melangers use circular (or straight) grooves, where the grooves on the stones run parallel to their rotation, like rings on a tree.
This method has been around for centuries and was effective enough—until we took a closer look. The major downsides?
Ever noticed that even after 48 hours in a melanger, coconut flakes still feel gritty? That’s the result of circular grooves.
At KADZAMA, we continuously collect real-world feedback from chocolatiers, test our machines in action, and improve them based on real production needs. That’s how we developed the spiral groove system.
We conducted real-world tests with two identical melangers—one with standard circular grooves, the other with our patented spiral groove technology.
After 24 hours: the chocolate from the spiral-grooved melanger had twice the fineness of the chocolate from the circular-grooved one.
After 24 hours: in the circular-grooved melanger, the mass was still gritty. In the spiral-grooved melanger, the coconut had transformed into a perfectly creamy, silky paste.
If you take chocolate-making seriously, don’t settle for outdated technology. Choose the melanger that truly works for you.