Send detail please.

38mm

Can this machine be able to mill 200mesh dried powder to 3micron powder

wht purpose u want u can use other machine in india i can tell..am also making chocolate in india.

@@myvoice5466 which brand is good in India?

@@myvoice5466 any contact for this machine?

That is done by a melanger (or wet grinder) and cocoa butter, sugar etc are added an emulsifier named Lecithin is used to bind them together for them to stick to the cocoa butter and lower viscocity (or inprove smoothy liquidness) as well as shelf stability of the chocolate. If Lecithin is used, less of expensive cocoa butter can be used which helps in cutting production cost and wet grinding along with tempering and molding as well becomes easier faster process due to lowered viscocity. This is how you get ground liquid chocolate. No water is used or else there would be crystals and bubbles instead of smooth texture and you wont get that snap while breaking chocolate. Chocolate is tempered so that cocoa butter does not crystallise. You can avoid Lecithin by replacing it with Cocoa butter in the proportion of 3-4% to the (cocoa+ sugar) weight in grams but unlike Lecithin, Cocoa butter does not help in increasing the shelf life of the chocolate. You can also replace chemically extracted and bleached GMO soya based Lecithin with more expensive but mechanically extracted non GMO sunfkower based Lecithin but that beats the cause of industrial producers, that of keeping production cost low.

Different rakes that all go into the same receptacle.

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