Horizontal Conche
Conching is an essntial process for natural chocolate production. During conching , viscostly of chocolate is reduced as a result of heat transfer mechanical agitation. Moreover moisture, volatile substances and undesired odors are removed by this process. According to process requirements conching takes approximately 3-12 hours and consist of six zones. The systems are thermostatically controlled.System takes cold water when needed.
Features Zone 1 : Loading
Dry conching Zone 2 : Dry Conching
Liquefaction Zone 3 : Plastic Conching
Homogenization Zone 4 : Loading Conching
Spray degassing Zone 5 : Homogenization
Zone 6 : Discharge