CHOCOLATE MIXER
   

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CHOCOLATE MIXERS
Cocoa Pre-Processing
Beater Blade Mill
Flaker Roller Mill
De-Huller Unit
De-Stoner
Gap Mill
Coco Bean Processing
Spindle Mill / Agitated Bead Mill
Choco Mix Mill
Attritor
Cocoa Melangeur
Melangeur
Conche Mixer
MIKRO Conche Mixer
MIKRO Conche Kneader
Chocolate Refiner
Three Roll Refiner
Five Roll Refiner
Two Roll Refiner
Mixer
Mixers For General Mixing
 

Process Description: Flow Chart and Details

Cocoa Process
 
Chocolate liquor is mixed with the butter in varying quantities to make different types of chocolate . The basic blends of ingredients, in order of highest quantity of cocoa liquor first, are as follows.
 
  1. Plain dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
  2. Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
  3. White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Usually, an emulsifying agent such as soya, lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free (soya is a heavily genetically modified crop), sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificia emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavy influenced by processing, specifically conching. The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.

Different manufacturers develop their own "signature" blends based on the above formulas but varying proportions of the different constituents are used.

The finest plain dark chocolate couvertures contain at least 70% cocoa (solids + butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa. Inferior and mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Some chocolate makers opine that these "brand name" milk chocolate products can not be classed as couverture, or even as chocolate, because of the low or virtually non-existent cocoa content.

 
 
 

 

     
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