Conche LC20: Chocolate processing
The chocolate is heated in special, heated mixing unit for between twelve and 24 hours at temperatures up to 90°C, while high quality chocolate can be conched for up to 72 hours. During this process, the cocoa butter repeatedly flows out of the openings, and deposits itself evenly on the chocolate particles. The result is a sifter, liquid coating. Water is removed from the chocolate mass through the heat and the oxygen, and the final moisture content of the chocolate amounts to only approximately one percent. Other residual and undesirable off-flavored and bitter substances (acetaldehyde, acetone, i-butyl alcohol, ethanol, i-propyl alcohol, ethyl acetate, acetic acid, i-pentanal, methanol, diacetyl). If necessary, more cocoa is added to chocolate mass at the end of the conching process.
Technical data
Capacity: | 20 litres |
Temperature control | 28 to 90°C |
Conching process: | several hours / days |
Option: | dry conching |
Drive: | 3-phase gear motor 0.55 kW |
Dimensions of LC 20 machine: | approx. ca. 800 x 1,000 mm height approx. 1,250 mm |
Weight: | 140 kg |
Option
Option dry conching | max. 3/5 of the tank volume |
Warning: Undefined variable $global_tab_title in /home/avgerisgroup/public_html/_w/wp-content/themes/porto/woocommerce/single-product/tabs/tabs.php on line 28