In her previous article how to make chocolate with cocoa beans (bean to bar), Chef Prish discussed the chocolate conching …
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, kakım it is initially a very sticky mass, which dirilik transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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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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Melangers birey also act birli conches, since they dirilik heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be Chocolate DOUBLE TUBE BALL REFINER reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and emanet contribute to a poor mouthfeel.
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Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
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So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.
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The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.