Why is Conching Important? – Chocolate Conching Process
In chocolate production, the conching of ingredients is a basic and important part. The cocoa liquor made by the initial grinding, the processed sugar powder, plus a certain amount of cocoa butter, milk powder, seasoning, surfactants and spices, etc. They are further ground, called conching. Why is Conching Important? The cocoa mass or powdered sugar that has been ground only has large particles and has a rough feeling after entering the oral cavity. Therefore, it must be finely ground to make the particles smaller. When the particles of the refined material are between 18-23 microns, the chocolate will not have a grainy feeling after entering the human mouth, so this is a necessary requirement. Why is Conching Important The Chocolate Conching Process: In the conching process, mechanical extrusion and friction are used to make the material particles smaller (cocoa liquor, powdered sugar, cocoa butter, milk powder, etc.). Until the average particle size of the material particles reaches 18-23 microns, the chocolate sauce can meet the technical...