final fineness of chocolate coatings, fatty
glazes and fillings are normally between
18 and 30 micron. Agitator bead mills that
guarantee high throughput rates are used
to obtain these values.
MIKRO horizontal bead
mill is equipped with a MIKRO®
Roto disk & agitator shaft with
a high-efficient classifying rotor separator
system for separation of the grinding
beads. The grinding chamber is a double
walled chamber with spiral cooling channel
for cooling the cocoa mass. The chamber
is provided with mechanical seal. This combination
enables very high throughputs without blocking
the grinding media separation system by
over compression of the beads in the discharge
High Wear resistant
steel with liners used for chocolate processing.
Generally, steel grinding media with a diameter
of 4 mm, 5 mm or 6 mm are used.