Bean to Bar Melangeur, Tilt Model 4.5 kg

With the Bean-to-Bar Melangeur, you can process everything from the Cocoa bean to the finished Chocolate bar in consistently high quality. The machine was specially developed for producing fine chocolate masses and impresses with a powerful motor, two robust stone rollers and integrated Scrapers that continuously guide the mass, enabling a particularly efficient grinding and conching process. With a capacity of up to 4.5 kg per batch, the Melangeur is ideal for ambitious hobby chocolatiers as well as small artisan producers who value professional results. Operation is straightforward and reliable: begin by melting a little cocoa butter and adding it to the drum. The Cocoa nibs are then added gradually — always waiting until the mass has been absorbed evenly before adding more. This keeps the machine running smoothly and evenly without jamming. Once a homogeneous cocoa mass has formed, sugar, milk powder or other ingredients can be added. Depending on the desired fineness and flavour development, the Melangeur can grind and conch the mass for up to 72 hours. The result is a wonderfully smooth-melting chocolate base with harmoniously developed aromas. Particularly convenient is the practical tilt model: at the press of a button, the drum can be tilted so that the finished mass can be poured directly into a Bowl — without removing the machine from the motor base. For subsequent cleaning, the drum can be detached with ease. Thanks to robust gears, sealed ball bearings, durable Kevlar belts and an integrated safety cut-off against overheating, the Melangeur operates quietly, reliably and energy-efficiently — even overnight. The Melangeur is of high-quality construction, compact and perfectly suited to continuous use. Included in delivery are a Scraper and a clear quick-start guide. The machine is fitted with a Schuko plug; a suitable Swiss adapter is included. With this Melangeur, you work professionally, comfortably and with full control over the entire Bean-to-Bar process — from the first Cocoa nib to the fully developed, aromatic chocolate mass.