Royal Duyvis Wiener’s cleaning and classification equipment helps you to select only the best beans for roasting.  JAF Inox offers a sorting table for manual classification, or mechanical and 3-stage classifiers for efficient sorting of larger volumes of beans.

Royal Duyvis Wiener roasters provide the chocolate maker with full control of the roasting process.  PLC controls allow temperature/time profiles to be set for consistency or modified for flexibility.  Additionally, the efficient heat exchange of our roasters helps ensure a homogeneous treatment with low energy consumption, and gently loosens shells from their nibs.

Capacities

After breaking, the shells are separated from the cracked nibs.  Variable amplitude of 5 vibratory sieves thrash the cracked beans, whilst intensity controlled suction columns draw off the shell residue into a cyclone.

The JAF Inox Continuous Sieve Winnower is easy to operate and maintain. Variable conditions can be fully controlled from batch to batch, or set to repeat by the operator. If nib roasting is required, operators can winnow the beans prior to roasting.

Capacity

The process begins when nibs, along with other ingredients such as sugar and lecithin (oil or butter), are fed into the mill.  Blades then rotate and grind the mixture into a coarse, pumpable cocoa liquor, to be further refined using a 5-roll refiner. 

Royal Duyvis Wiener’s pre-grinding equipment uses low energy consumption, and all parts in contact with product are manufactured from food-grade stainless steel.   Additionally, an automatic feeding system can be added to help simplify product transfer from batch knife mill to 5-roll refiner.

Royal Duyvis Wiener’s 5-Roll Refiners use a chiller system to recirculate chilled water and keep the surface of each roll cool.  The rolls are made with hardened, polished steel, and the speed and distance of the rolls can be mechanically adjusted.  The high precision of each roll ensures a homogeneous particle size distribution of your cocoa mass, compound, chocolate, and creams.

Single shaft conches from Royal Duyvis Wiener can be used to produce all types of chocolate, and offer agitation in two directions: clockwise for mixing, and counter-clockwise for conching with shear stress.  Both speed and rotation of the conche elements are frequency controlled, while water and temperatures are monitored using PT-100 sensors. 

Longitudinal conches are often used in conventional production processes where slow flavor development is preferred.  This traditional technology, enhanced with modern temperature controls, provides excellent flavor development through the slow extraction of undesirable volatile acids.

The Royal Duyvis Wiener Tempering Wheel has the smallest footprint, and with a capacity of 3 kg it is well-suited as a ‘tabletop’ machine for lab and culinary use.  For larger volumes, JAF Inox offers a Compact Tempering Machine (8kg/batch) and Flex Tempering Machine (30 kg/batch).

Capacities

After tempering, liquid chocolate is ready to be deposited into molds and then cooled.  Royal Duyvis Wiener’s Flex tempering machines can be supplied with a piston depositor that allows operators to easily and efficiently fill molds with set amounts of liquid chocolate. A vibratory table is also included to help evenly distribute chocolate within the mold.  After molding, operators can either feed the molds into a cooling tunnel, or store the filled molds in a cold room for crystallization.

Cooling is the final step in the bean-to-bar chocolate making process, and can be achieved efficiently with the help of a cooling tunnel.  Royal Duyvis Wiener offers cooling tunnels that are built to create an optimum environment for the final cooling and crystallization of chocolate.  Royal Duyvis Winer’s cooling tunnels are constructed from stainless steel with a hygienic polyurethane belt. Temperature and humidity in the cooling tunnel are digitally controlled.