Monday, October 02, 2017

What are the functions of conching process?

To get a well processed chocolate it is normally desirable to let it pass through three stages:
*Dry conching
*Pasty phase
*Liquid conching

Some of the benefits of conching are:
*Improve rheology or reduction in viscosity
*Elimination of harsh volatile for a mellower taste
*Removal of moisture and reduces lumping and graining
*Improved mouthfeel

During the conching, the small briquettes are comminuted step by step, and humidity and acid vapors are evaporated from the surface of the briquettes. Conching is the last opportunity for a manufacturer to obtain the state required for a particular product.

It is the function of conching to remove the more distasteful of flavor and yet retain the more desirable ones. The actual required flavor and hence the conching time, will depend initial cocoa flavor intensity and the product in which it is being used.

The final function of the conche is to ensure that the chocolate has the correct flow properties for the next processing stages.
What are the functions of conching process?

The most popular articles

Other interesting articles

  • Black Angus beef, renowned for its tenderness and rich flavor, is sourced from Angus cattle, a breed distinguished by its naturally abundant marbling. This...
  • Food plays a vital role in regulating the body's hormones and brain chemicals. Once digested into glucose, amino acids, and fatty acids, nutrients travel...
  • Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid in the realm of food technology. Its applications span a variety of culinary are...
  • The history of hybrid vehicles spans more than a century, showcasing humanity's ingenuity in combining multiple power sources for efficient transportation....