The nut butters that you can make in this Stone-Grinding Machine are, incredibly, of a HIGHER quality than ANY nut butter you could purchase in the WORLD!. Can also be used to make chocolate and your own cosmetics! 220 volt AC supply, single phase. This price includes shipping.
We are pleased to bring you a newer and advanced version of the stone melanger used for cocoa processing and nut butter making. The Spectra 11 has several changes including a newer ventillated and non-rotating lid, that allows you to view and to open the lid while running. The central connector has been redesigned to be able to lift out the stones easily and the drum made leak proof. A double scrapper arm arrangement introduced in 2013 ensures faster performance. Tension of the granite stones can be adjusted to obtain different grades of shear at different stages of grinding and for different ingredients. Double granite roller stones that rotate over a granite base. This creates tremendous shear that reduces the cocoa nibs to fine chocolate liquor with a particle size of the order of less than 15 microns.
This amazing stone melanger is the perfect companion to your endeavours. We have made several key enhancements to the stone grinder to make it perfect for Chocolate, nut butters, mexican masa, cosmetics and other food processing. Our stone melangers can be used to make Marcepan from almond, Mesa from corn, coconut paste, Gianduja from hazel nuts, Pistachio and cashew butters, Tahini from sesame seeds, flax seeds paste, Sphagnum moss for facials, Hummus from boiled chick peas, rice batter from rice, Quinoa and many an other grinding application.
The elegant design and sturdy construction assure long and satisfying usage and comes in a creamy white color. The finest Stainless Steel and pure Black Granite stone (real stone) components make for a durable and outstanding quality machine.
The tension from the stones can be fully released for the conching cycle without grinding further, such that the cocoa liquor is continuously exposed to air without grinding it further. All models have this feature and there is no need for a separate model or attachments to buy. There is no need to buy any additional add-on's or attachments, and all are included.
In addition, this grinder has all the features that make our products stand out ... a powerful motor, black granite stones for long life of 10 years or more, and impact resistant body. Several special features and enhancements have been incorporated to make this stylish melanger perfect for chocolate making by both the amateur and professional alike.
the Spectra 11 now comes standard with a new double scrapper arm arrangement instead of the single scrapper arm (picture below) . This is a first innovation and helps speed up the grinding process. If you have an older verion of Spectra 11 with a single scrapper arm, you can purchase the double-scrapper arm kit and repalce it on your older machine.
Here some tips and tricks for getting the most out of your Stone-Grinder Nut Butter Machine: Grind down the nuts, coconut shreds, or raw chocolate first in a food processor..
Try to make only 24 - 32oz of butter at a time.
All sorts of chocolate can be made, and rice powder can be added to the chocolate. However, this machine can grind only flowing fluid like materials and not DRY powders... rice by itself cannot be ground into fine powder, but adding water it will easily make a fine paste. Similarly, cocoa beans or nuts, which already contain natural oils/fats within them will grind well, or where additional oils/fats are added......
If I wanted to add cocoa nibs to this machine would this work? What about coconut milk powder?
Yes, It works perfectly well and is very much designed for cocao nibs. You can add coconut milk powder, regular milk solids, powdered sugar etc. to the cocoa once the nibs have been ground for a few hours and have become a paste.
What is the voltage and hertz?
These machines can work on 220-240 volts, 50/60 Hz.
I have been having a lot of fun with the machine,making not only standard chocolate, but also some that are not otherwise available, such as cinnamon chocolate. As I speak, it is busy making guanduja. The machine seems to find anything over 1 kg hard work, and may stop.
i haven't gone as far back as nibs, but instead I use raw cacao butter.
I have discovered if the chocolate gets wet, then the machine can dry it and turn it back to real chocolate.