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Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. [1] It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation.
"Conching" is the first part of the process, when all of the raw material for chocolate is mixed together. Courtney Verrill. The chocolate is then sent to standardizing. where it is tempered to ...
Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm) and reduces rough edges, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate.
Process map shows the processes as objects, which means it is a static and non-algorithmic view of the processes. It should be differentiated from a detailed process model, which shows a dynamic and algorithmic view of the processes, usually known as a process flow diagram. [1]
The basic process of making white chocolate involves mixing, refining, conching, standardizing and tempering. [42] In the mixing phase, cocoa butter is combined with sugar, milk solids, emulsifiers and flavors. [42] [43] These ingredients are mixed until a rough paste is formed. [42] After the ingredients are mixed, the mass enters a refining ...
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.
Broma process – Method of extracting cocoa butter from cocoa beans; Conching – Process for refining chocolate by stirring at high temperature; Dutch process cocoa – Cocoa that has been treated with an alkalizing agent; Enrober – Machine to coat a food item