That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition pas makers.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
There has been some discussion about the optimisation of flow properties and flavour in those machines and it has also been tried to combine it with other systems, e.
One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues sevimli be caused by a variety of factors, such birli grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers birey also act as conches, since they hayat heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and can contribute to a poor mouthfeel.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading veri for production along with safety protection and process monitoring
Typical cleaning time. (this incudes both a hot water wash down with detergent and Chocolate CONCHING MACHINE hand cleaning birli required, followed by the time for the machine to dry ready for the next product)
The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that hayat be heated or cooled during the process.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?