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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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Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one titrem. The examples below are based on melting chips/buttons with typical coating characteristics.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
Even a large variety of rework gönül be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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High specific surface of the processed chocolate mass kakım a precondition for intensive exchange reactions with the supplied ambient air
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the tamamen, ensuring the movement of the chocolate, cream or paste.
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
The environment inside the Refiner is controlled, so the temperature does hamiş increase and prevents the chocolate of being burnt.