What is a Melangeur and How Does it Work?

A melangeur is a stone grinder primarily used for grinding cocoa beans into smooth chocolate or for grinding nuts into paste. 

The main working principle of a melangeur is the slow and even mixing and grinding of ingredients using two large granite stones that rotate over the bottom of a metal bowl. These stones crush and grind the ingredients into a homogeneous mass. 

The friction between the stones breaks down the particles, gradually turning them into a paste or liquid with a silky texture.

Main Components Include:

• Granite Stones: They rotate and grind the ingredients.

• Bowl: This is where the ingredients are placed to be ground by the wheels.

• Motor: Powers the rotation of the stones.

Main Components

Key Stages of Melangeur Operation:

1. Grinding Ingredients
   The melangeur starts with coarse grinding of ingredients. For example, if you're making chocolate, the melangeur will first grind cocoa beans and sugar, gradually turning them into a smooth mixture. During the grinding process, the cocoa and sugar particles are reduced to microscopic sizes—about 10-20 microns—giving the chocolate a smooth and silky texture.

2. Fine Grinding and Mixing
   After the initial grinding stage, the melangeur continues to mix the mass, allowing the ingredients to blend evenly. The product gradually becomes more homogeneous and smooth, which is particularly important for high-quality chocolate and nut pastes.

3. Conching
   One of the key functions of the melangeur is conching—a prolonged mixing process where volatile acids evaporate, and undesirable aromas are removed. This improves the flavour and aroma of the final product. Conching can take anywhere from several hours to several days, depending on the ingredients used and the desired outcome.

For beginners, this machine is easy to use: simply add the ingredients and let the melangeur grind them to the desired consistency. For professionals, controlling the grinding time and managing the temperature is crucial to achieving specific textures and flavours. Want to see it in action?

Main Advantages of a Melangeur:

• Smooth Texture. A melangeur is perfect for making chocolate, urbech, nut butters, and other products where a smooth consistency is essential.

• Conching in One Device. The melangeur performs both grinding and conching, significantly reducing the need for multiple pieces of equipment in production.

• Preserving Flavor and Aroma. The slow mixing process helps retain all the natural aromas and flavours of the ingredients while eliminating unwanted impurities.

Types of Melangeurs

Melangers by KADZAMA 

Melangeurs come in different types and sizes depending on the production scale:

• For home and small-scale production. These are small, compact models with a capacity of 1 to 10 kg, ideal for small businesses, artisan chocolatiers, and home chocolate enthusiasts.

• For medium and large-scale production. Melangeurs with a capacity of 10 to 100 kg can process large batches of products, which is necessary for more extensive production.

Applications of a Melangeur

Melangeurs are not only used for chocolate production. They are ideal for making:

• Nut butters (almond, peanut, pistachio, etc.)

• Urbech (from sesame, flaxseed, pumpkin seeds, and other seeds)

• Plant-based milks (e.g., almond or oat milk)

• Creams and pastes based on cocoa and nuts

A melangeur is essential equipment for anyone looking to create products with excellent texture and rich flavour. With the ability to finely grind and conch in one device, a melangeur allows you to create high-quality chocolate, pastes, and other delicacies that meet the highest taste standards. 

Regardless of the scale of your production, a well-chosen melangeur will help take your product to the next level of quality.