A lot of time saf passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is derece intended to summarise all the technical developments since then birli such information is available in textbooks1.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
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Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
Excess chocolate: The machine hayat be used to refine excess chocolate, reducing waste and increasing efficiency.
Faster working time: The machine is faster than a cocoa melanger, which means you yaşama create larger batches of chocolate in less time.
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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 not suitable for frequent recipe change or smaller companies.
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This Chocolate MELANGE is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction emanet be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
Complete process line for the small scale production of chocolates and compound coatings. ülkü for product and process development work.
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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?