|
The penultimate
process is called conching.
A conche is a container
filled with metal beads,
which act as grinders. The
refined and blended chocolate
mass is kept liquid by frictional
heat. The conching process
produces cocoa and sugar
particles smaller than the
tongue can detect; hence
the smooth feel in the mouth.
The length of the conching
process determines the final
smoothness and quality of
the chocolate. High-quality
chocolate is conched for
about 72 hours, lesser grades
about four to six hours.
After the process is complete,
the chocolate mass is stored
in tanks heated to approximately
45–50 °C (113–122
°F) until final processing.
This process
removes unwanted flavours,
coats the solid particles
with fat and develops the
desired flavours. Conching
may be carried out in long
troughs in which a roller
travels from one end to
the other. However, circular
conches are more common.
They have a larger capacity
and are more efficient than
long troughs. Conching creates
a wave and adds air to the
mixture, to ensure that
the flavour develops perfectly.
Cocoa butter and an emulsifier
are gradually added to keep
the chocolate liquid and
make the recipe to the correct
proportions. Aromas are
sometimes added towards
the end of conching.
Our Conche
Mixer is designed specially
to satisfy the requirements
of chocolate production.
Our mixer is perfectly suited
for the production of chocolate
and chocolate dough.
Our mixer
is ideal for applications
which requires the blending
of dry and liquid materials
into a uniform homogenized
mix. Available in sizes
ranging from 10 to 10,000
litres.The unit is built
to operate accurately with
a minimum of supervision.
|
