Wet grinders are not designed to run continuously for long hours and hence they are not recommended for grinding cocoa nibs.
No. Melangers can also be used grind nuts, sesame, rice, coconuts etc.
Spectra melanger can be run continuously for even 24 hours or longer.
Primarily cocoa nibs are used. Along with it, powdered sugars, cocoa butter, milk powder can be added at the end.
Cocoa beans cannot be used whole without the following process first. Cocoa beans are first roasted, and then cracked and then winnowed to remove the husk. The cracked cocoa kernel is called cocoa n ibis and is used in the melanger. Machines like the Spectra Pro Cracker and Spectra Pro Winnower are used to crack and winnow. Roasting can be done in a home oven for small quantities.
Most customers grind (refine) the cocoa for about 8 hours at least. Further development of flavor and texture can be developed by running longer (with the tension removed) to allow the coaching process to occur.
Yes. It is possible.
Yes. It does, and depends on ingredients, quantity, starting nib size, conching and flavor desired, speed, room temperature etc.
Do not overload the machine. You can use up to the maximum quantity. The minimum is about 1/3rd of the maximum quantity specified. There must be enough to flow under the stone rollers and they should not run dry.
We always recommend operating the melanger in a room above 25 Celsius, and not exceeding 40 Celsius.
Using the Spectra Micron meter, you can determine whether most of the particles are in terms of micron size. Typically, cocoa makers want a particle size of 30 microns or less.