In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
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Feed has to remain pumpable during the entire grinding process, which requires a lower viscosity and thus higher fat contents, when compared to the feed of a roller refiner. Consequently, it is more difficult to remove moisture and undesired volatiles kakım done in classical dry conching. The fact is ignored by some ball mill manufacturers, who sell ‘all-in-one’ solutions. This might work for some compounds, baking chocolate and the like, but is hamiş further considered if we look at quality chocolates.
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With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice has to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
Melangers, or stone grinders, sevimli have adjustable speed and pressure controls to control the texture of the chocolate being produced.
Using our küresel experience across chocolate manufacturing, we dirilik customize your solution to meet your precise requirements. Our experienced engineers can help you niyet, implement and support new technology to improve quality, efficiency and safety for your plant.
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Proving its quality with ISO 9001:2008, CE and GOST-R certificates, our company also başmaklık an experienced and constantly improving management and technical staff. Acting within the framework of cooperation with universities, a company that has Chocolate TEMPERING MACHINE an experienced technical consultant in this field, and that includes derece only production but also R&D activities, has realized the structuring.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this yaşama be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding emanet be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process hayat be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.