The Horizontal Conche is a vital machine in the natural chocolate production process, playing a key role in enhancing chocolate’s texture and flavor. During the conching process, the viscosity of chocolate is reduced through heat transfer and mechanical agitation, creating a smoother and more refined texture. This process also helps remove moisture, volatile substances, and undesired odors, ensuring a high-quality end product. Depending on the process requirements, conching can take anywhere from 3 to 12 hours, making it a crucial step in chocolate production.
The Horizontal Conche is divided into six specialized zones, each contributing to different stages of the process:
- Zone 1: Loading – The initial stage where raw ingredients are introduced into the system.
- Zone 2: Dry Conching – In this phase, the chocolate undergoes heat treatment to remove excess moisture.
- Zone 3: Plastic Conching – Here, the mixture reaches a more workable consistency.
- Zone 4: Loading Conching – The system allows for the addition of additional ingredients.
- Zone 5: Homogenization – Ensures an even distribution of ingredients, improving texture and flavor.
- Zone 6: Discharge – The final stage where the conched chocolate is ready for further processing.
The Horizontal Conche is equipped with thermostatically controlled systems, maintaining the ideal temperature throughout the process. The system is also designed to take cold water when necessary, providing precise control over the temperature and enhancing the overall conching efficiency.
Upgrade your chocolate production with a high-performance Horizontal Conche, ensuring smooth, consistent, and high-quality chocolate.
