The Three Roll Refiner makes it possible to use crystal sugar instead of powdered sugar, which helps to eliminate humidity from the chocolate.
This design achieves a high degree of fineness (we’ve tested as low as 25 microns) without the risk of product damage from overheating because the limited contact area leaves 50% of the rolls’ surface free for cooling.
The unique reactions triggered during this refining process develop fineness, flavor, and technological characteristics in the finished product that simply can’t be matched by other systems. The machine is also built to be robust, with safety devices and low noise operation.