A chocolate conch is a machine specially designed for conching and refiner chocolate. Conching is a process of continually mixing and heating chocolate to develop its flavor and texture. It involves reducing the size of the chocolate particles and improving their smoothness. A chocolate refiner is an important tool in this process, as it helps break down any coarse particles and mix the ingredients thoroughly.
The first refiner chocolate was invented by Swiss chocolatier Rodolphe Lindt in the 19th century. Before the invention of the conch, chocolate was hard and difficult to melt. Lindt's innovation revolutionized the chocolate industry and paved the way for the creation of the smooth, velvety chocolate we know today.
A chocolate conch consists of a large vessel, usually made of stainless steel, in which the chocolate is heated and mixed. Inside the container are two or three rotating granite or metal rollers. These rollers crush and grind the chocolate particles, gradually reducing their size. The heat generated during this process helps melt the cocoa butter in the chocolate, giving it a silky consistency.
The conching process in a chocolate conch can take from a few hours to a few days, depending on the desired result. The longer the chocolate is conched, the smoother and creamier it becomes. This process also allows the flavor of the chocolate to come into full play, resulting in a more complex and satisfying flavor.
In addition to conching, chocolate conches also perform the conching process. Conching involves kneading the chocolate to release any volatile acids and flavors. It helps remove bitterness or astringency from chocolate and further enhances its smoothness. Refining time can vary depending on the desired flavor profile, from a few hours to a few days.
Chocolate conches can be operated manually or through automated systems. In smaller chocolate factories or artisanal shops, the conch may be operated by hand, with the chocolatier closely monitoring the entire process. In large-scale production, automated conches are often used, which can handle larger quantities of chocolate and maintain precise temperature control.
The quality of your chocolate conch can greatly affect the final product. High-quality refining machines are designed to operate at specific speeds and temperatures, ensuring optimal refining conditions. The materials used in the construction of the drum are also important. Granite rollers are generally more expensive but offer better heat distribution and longevity.
Refiner chocolate are not limited to commercial chocolate production but can also be used by home chocolatiers. For those who want to try their hand at making their own chocolate creations, there are compact and affordable models available. These small conches are a great tool for refining homemade chocolate, allowing for greater control over texture and flavor.
The following are the technical parameters of refiner chocolate:
Technical Data:
|
Model
Technical Parameters |
JMJ40 |
JMJ500A |
JMJ1000A |
JMJ2000C |
JMJ3000C |
|
Capacity (L) |
40 |
500 |
1000 |
2000 |
3000 |
|
Fineness (um) |
20-25 |
20-25 |
20-25 |
20-25 |
20-25 |
|
Duration (h) |
7-9 |
12-18 |
14-20 |
18-22 |
18-22 |
|
Main Power (kW) |
2.2 |
15 |
22 |
37 |
55 |
|
Heating Power (kW) |
2 |
7.5 |
7.5 |
9 |
9 |
Post time: Dec-07-2023