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The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
Of course hamiş all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
Conching is a process that güç take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
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Some time ago it was very difficult to find equipment for small scale chocolate making. This has changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
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Optimum temperature control using full jacket design, efficient insulation and efficient heat exchangers
Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: