It is very striking to see the
soft chocolate-colored dough become, after merely
passing between the rolls, a dry powder-the explanation
is that the sugar having been more finely crushed
now requires a greater quantity of coco butter
to lubricate it before the mixture can again become
The crushing of chocolate ingredients
between the three grinding rolls makes possible
to use crystal sugar instead of powder sugar.
In this way it is possible to eliminate the humidity
in chocolate. It is possible to get high degrees
of fineness without causing damage to the product
due to the overheating which is typical of other
types of refining processes. We can obtain very
fine output as low as 25 microns.
The area of contact between
the three rolls is very limited and 50% of the
surface of the rolls is used as a cooling area.
The results obtainable with the use of the 3roll
refiner, in particular, the fineness, flavor and
technological characteristics of the finished
product, cannot be reproduced with other types
We have models starting from 6X12
up to 16X42