In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.
Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.
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In this article, we’ll explore everything you need to know about chocolate refiners, their benefits, and how to choose the right one for your needs. Download our free whitepaper
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll Chocolate CONCHING MACHINE refining combined with dry conching, birli well kakım, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Cleaning of Crates being used for the transport of food products at warehouses decreases contamination. This could also lead to improvements in Product Quality its transportation and storage, number of companies in India are investing on hygienic logistics facilities.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
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