The attritor has a 2.6-gallon grinding tank, 2.2-gallon media volume capacity, and holds up to 10 gallons. High pumping rates result in faster grinding and narrow particle size distribution, while jacketed grinding and holding tanks maintain consistent temperatures.
Incubation factory
Chocolate Creations owns a 3,000 square-foot incubation factory where different types of chocolate can be designed and formulated.
“We can perfect small batches and then scale them up and produce large quantities with extremely consistent characteristics,” said Scott Huckestein, co-founder, Chocolate Creations.
“We can take it from an eight-pound batch to an 800-pound batch, and so on.”
In the bean-to-bar process small details can make a big difference in the finished chocolate products, such as which plantations the cocoa beans come from, how finely the beans are ground, the roasting temperature, and when ingredients are added during the process.
Accurate temperature
“This is where the Q2 really makes a difference,” said Chuck Major, sales manager, Union Process.
“Extremely accurate temperature control and the ability to add ingredients and monitor consistency at any time during the grinding process is a nice feature for the small to mid-level chocolatier.”
Huckestein is not new to the bean-to-bar process, but the Q2 has made a difference to Chocolate Creations production capabilities.
“Our Q2 is front and center in our incubation factory. It’s basically an entire bean-to-bar chocolate factory within a space of eight feet, as opposed to having many different pieces of equipment in different places,” he added.
