Chocolate Conches

タイトルまたは説明

1. CHOCOLATE CONCHES: It is a rotary type Chocolate Conches connected with *8/*7 KW motor and it is a jacket body circulated with cold / hot water to control the product temperature during the process. The recipe sugar, fat, cocoa powder, cocoa butter, milk solids, emulsifiers mix thoroughly and passed through the refiner to reduce the particle size. This refined product will put into Conches and run for *2 hours to develop cocoa aroma. This machine is provided with exhausted to remove the undesirable volatile acidic components. The process of cinching is primarily one of flavor development by removing the undesirable volatile acidic components remaining after fermentation and by the chemical changes that take place in the flavoring components in the chocolate mix. Other secondary effects are (a) The removal of moisture from the mix: (b) A smoothing of the sharp edges of the sugar crystals; (c) Color changes arising from fat globule size; (d) Changes in viscosity of the mix; and (e) Thorough mixing, which, in particular, breaks up the aggregates of sugar and cocoa particles. After completing the process unloading into desired containers.