It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but not smooth enough. You could tell it was still homemade.
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If you want to make çağdaş smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
Conching is a process that dirilik take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted Chocolate POWDERED SUGAR MILL flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning bey required, followed by the time for the machine to dry ready for the next product)
For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.
In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that güç be heated or cooled during the process.
It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.