Wet grinder Twin Stones – The most versatile melanger on the market
15/07/2022
The wet grinder Twin Stones is a table top tilting melanger designed especially for cooks and pastry chefs. Prepared for intensive professional use, it allows you to create perfectly refined, fluid and elastic textures.
Make Twin Stones your best ally and unleash your creativity. Create countless combinations from ingredients such as solid fats, liquid fats, hibiscus flower, mint, dehydrated beetroot, vanilla…
What can you do with the Twin Stones melanger?
The Twin Stones melanger allows you to make flavoured oils with orange, blackberry, coconut, tomato, etc., taking them to their maximum expression; customised butters with a huge variety of flavours and aromas from ingredients such as ceps, beetroot, vanilla or anchovies; pralines and savoury pastries with an assortment of flavours, raspberry, carrot, green olive, and even pork rind.
Create a variety of unique flavoured chocolate toppings using freeze-dried and Taste-to-Bar style spices. Or even make your melanger chocolate “Bean-to-Bar” from the cocoa bean and give it your own unique twist. Thanks to its refining capacity of less than 20 microns, it achieves an incredibly refined, impalpable, fluid and elastic texture.
The versatility of this machine allows it to play in different fields, opening up hundreds of possibilities such as the preparation of pure nut pastes, natural or roasted, signature mustards. Twin Stones produces flour doughs, rice creams, fruit pastes for jams, even with their candied skin, so perfectly refined that you don’t even have to sieve them.
Enter this festival of the senses, play with colours, textures and flavours with this wet grinder machine designed for professional use.
All recipes and techniques with the Twin Stones Conching Machine are available free of charge at YouCook
YouCook: the 100%Chef video channel for professionals
Special Materials in Restaurant Service
Noon or Noon Force? That’s the Question…
Premier Chocolate Refiner, the revolution in chocolate conching
Click-it: The Small Kitchen Device That Keeps Your Food Fresh
How to Prepare a Whipping Siphon for Foams Before Its First Use
What Makes Binchotan Charcoal So Special?
BARCELONA, CAPITAL OF CHOCOLATE
WHAT IS A FOAM?
Why use low-temperature vacuum cooking?
Woods and their flavouring in the smoking process
Chocolate and nuts nougat
Curiosities About Spherification
Pain d’épices with ginger honey recipe
Catering and delivery products: customization and custom creation
Recipe for jellified macaronis and café de olla
How is Transparent Ice Made?
SilicoMold: the most original silicone moulds
Speculoos Spread recipe
Use of the Squasher in Mixology
Welcome to 100%Ingredients
How to get the most out of the Premier Chocolate Refiner?
7 tips to pay off your Pacojet 4 in less than a year
20th anniversary of smoking in cooking and gastronomy
The evolution of Pacojet 4
Occo, the cooking pot that is triumphing in Zaragoza
What are freeze dryers?
Taste To Bar: Tailor-Made chocolates with Wet Grinder Twin Stones
Thoughts on cutlery
Discover everything about the new Pacojet 4
Clarifications with centrifuge and pectinases
6 New Recipes with VOM Edible Cloud
Wet grinder Twin Stones – The most versatile melanger on the market
Compare: Dry Ice Black VS Triple
Aromatic smoke-filled bubbles for cocktails and cooking
VOM – Flying Edible Clouds
Krokanters: 16 recipes for producing dehydrated tuiles with Excalibur or convection oven
¿What is Dry Ice? All the secrets of a magic ingredient
What Chefs and Bartenders Say About 100%Chef and 100%Barman
Resin tableware: novelties and care instructions
The Twin Stones Conching Machine: Now Even Better
GiroVap: New Video Tutorial Series on YouCook
How to Choose the Best Professional Custom Marker
Design Tableware for Chefs: The Secrets of Glass Concepts by 100%Chef
Hygiene and good habits in the professional kitchen
Handcrafted Macael marble plates and their care
GIROVAP – The future of distillation for cooking and cocktails
Twin Stones Wet Grinder: For cooks and pastry chefs looking for distinction
The latest pastry tools for Chefs
Plating Ideas for Christmas
Interview to Borja Goikoetxea, Best Barman of Spain 2019
Ocoo, the Korean cooking pot now available in Europe
Everyone is going crazy on OCOO
Malibu Caviar Cocktail with Mango and Coconut
Culinary Foam unveiled: All the secrets of Espuma invented by Ferran Adriá
Cold Smoking Techniques for Food and Drinks – Manual by 100%Chef
GET THE PERFECT COLD SMOKING TECHNIQUE, STEP BY STEP
Click-it kit: how to cook sous vide without using a countertop vacuum sealer?
Which model of CoolBar glass cooler should i choose for my restaurant?
