Chocolate Conche

Introduction

It is a rotary type Chocolate Conche connected with motor and it is a jacket body circulated with cold / hot water to control the product temperature during the process. The recipe: sugar, fat, cocoa powder, cocoa butter, milk solids, emulsifiers mix thoroughly and passed through the refiner to reduce the particle size. This refined product will put into VCS Conches and run for 12 hours to develop cocoa aroma. This machine is provided with exhausted to remove the undesirable volatile acidic components. The process of conching is primarily one of flavour development by removing the undesirable volatile acidic components remaining after fermentation and by the chemical changes that take place in the flavouring components in the chocolate mix.

Other secondary effects are

(a) The removal of moisture from the mix:

(b) A smoothing of the sharp edges of the sugar crystals;

(c) Colour changes arising from fat globule size;

(d) Changes in viscosity of the mix; and

(e) Thorough mixing, which, in particular, breaks up the aggregates of sugar and cocoa particles. After completing the process, the unloading into desired containers is done.

Benefits

User friendly, Well consistancy in quality production

For further information please contact :

Asian and Pacific Centre for Transfer of Technology
APCTT Building
C-2 Qutab Institutional Area
P.O.Box - 4575
New Delhi - 110 016
India
Tel : 91-11-26966509
Fax : 91-11-26856274