Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues güç be caused by a variety of factors, such kakım grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
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In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that emanet be heated or cooled during the process.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
A chocolate refiner, also known as a conche or conching machine, is an advanced chocolate refining machine used by chocolate manufacturers to create high-quality chocolate products. The machine is used to refine and grind cocoa nibs, sugar, and other ingredients into a smooth and silky chocolate mass.