Chocolate Refining and Conching Process in Factory
Chocolate is a kind of sweet food made from cocoa syrup and cocoa butter. It has the characteristics of delicate and sweet taste and rich aroma, and is favored by the sweeteners.
In the factory, the chocolate production process can be basically divided into six steps: mixing, grinding, refining / conching, temperature control, mold molding, polishing. Chocolate refining process is an important part of the chocolate production in a factory. After conching chocolate, the finished chocolate can become a fine, highly homogeneous plasmid dispersion system.
The material is mainly physically changed during the refining process or conching process. As the refining progresses, the material is dispersed, and the finer the material is dispersed, the more the surface area is enlarged. The total surface contained in a certain amount of total volume of matter is called the specific surface. The larger the specific surface, the more the number of chocolate particles, and the smaller and finer the particle.
At present, most chocolate conching machines drive the steel ball movement by stirring the blade, and the chocolate material is compressed, sheared, ground and impacted by the steel ball in the cylinder. The chocolate refining time is about 20 hours, the average granularity can achieve 20μm. This chocolate conche machine features tight structure, easy operation, convenient maintenance, few one-off investment, and so on.
If you want to know more details about the chocolate refiner machine and the conching process in a factory, just feel free to conact us.
Contact Serena:
In the factory, the chocolate production process can be basically divided into six steps: mixing, grinding, refining / conching, temperature control, mold molding, polishing. Chocolate refining process is an important part of the chocolate production in a factory. After conching chocolate, the finished chocolate can become a fine, highly homogeneous plasmid dispersion system.
The material is mainly physically changed during the refining process or conching process. As the refining progresses, the material is dispersed, and the finer the material is dispersed, the more the surface area is enlarged. The total surface contained in a certain amount of total volume of matter is called the specific surface. The larger the specific surface, the more the number of chocolate particles, and the smaller and finer the particle.
At present, most chocolate conching machines drive the steel ball movement by stirring the blade, and the chocolate material is compressed, sheared, ground and impacted by the steel ball in the cylinder. The chocolate refining time is about 20 hours, the average granularity can achieve 20μm. This chocolate conche machine features tight structure, easy operation, convenient maintenance, few one-off investment, and so on.
If you want to know more details about the chocolate refiner machine and the conching process in a factory, just feel free to conact us.
Contact Serena:
Skype: serenayan666
Email: serena@machinehall.com
Whatsapp/Mobile: +8618595717505
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