Why Is Refining Important-chocolate Conche Machine?

Why is refining the important - Chocolate Conche Machine?

Ground cocoa mass or powdered sugar has only large particles and has a rough feel when it enters the mouth. Therefore, it must be ground finely to make the particles smaller.

When the particles of the refined material are between 18-23 microns, the chocolate will not feel grainy after entering the mouth, so this is a necessary requirement.

Chocolate refining process:

In the refining process, mechanical extrusion and friction are used to make the material particles smaller (cocoa liquor, powdered sugar, cocoa butter, milk powder, etc.). Until the average particle size of the material particles reaches 18-23 microns, the chocolate sauce can not meet the technical requirements.

Conching temperature and time:

The refining of the chocolate confectioner should be constant at 40 ~ 42 ℃, not more than 50 ℃. Excessive temperature can affect the aroma and quality of chocolate. The continuous refining of each cylinder should be controlled within 16 to 24 hours. In the process of chocolate refining, adding 1/3 to 1/2 of the total fat in the formula is beneficial to reducing refining time and improving production efficiency.

chocolate confectionery：

There are various methods and corresponding equipment for chocolate grinding. Currently, there are different types of equipment such as roller mills and fine drum mills, which differ in their performance. The equipment should be reasonably selected according to the fine grinding process conditions, processing time, processing power, etc., in order to achieve the dual effect of technology and economy.