This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that hayat refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?
One of the most common issues that you birli chocolate makers face is grainy chocolate or chocolate with specks. These issues sevimli be caused by a variety of factors, such birli 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
Your browser isn’t supported anymore. Update it to get the best YouTube experience and our latest features. Learn more
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
Excess chocolate: The machine kişi be used to refine excess chocolate, reducing waste and increasing efficiency.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring
If you have any questions or comments, feel free to contact us through our social media channels. We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Feysbuk.
This website uses cookies to improve your experience while browsing the site. Of these, cookies classified kakım necessary are stored in your browser kakım they are essential for the basic functionality of the website to work.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
And no, I am not terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
Specific energy density in a continuous conche is much higher than in any kind of Chocolate MELANGE batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’