Conching and tempering chocolate are both very important parts of chocolate production, which directly determine the quality of chocolate. Let us take a look at the conching and tempering process in the chocolate factory.
What is Conching Chocolate?
Conching definition: The material undergoes continuous mechanical mixing, kneading and shearing, so that the material particles are further broken and reduced.
Therefore, the process of conching chocolate is through continuous mechanical collision and friction, the particle shape of cocoa and sugar becomes smoother, thereby improving the taste of chocolate.
The chocolate produced by long conching process will have some characteristics:
1. The low water content is directly reflected in the quality and shelf life of the chocolate.
Comparison of water content: 1.19% before conching; 0.95% after 24 hours of conching; 0.91% after 72 hours of conching.
2. Chocolate has a good smooth and delicate taste.
After the chocolate material is refined, its particles are further reduced, and the material particles are evenly dispersed and reorganized. At the same time, the formed membranous fat will evenly surround the sugar, cocoa and milk solids, forming a very stable emulsified tissue state.
3. The color of the refined chocolate becomes lighter and brighter, and the aroma and flavor are strong.
In the conching process, the unpleasant odor is removed, which helps to improve the aroma and mellowness of the chocolate odor, improve the overall aroma and flavor of the chocolate, and greatly improve the quality level.
Chocolate conching machines commonly used in chocolate factories are as follows:
Tempering of Chocolate Causes:
The purpose of temperature adjustment is to make the cocoa butter crystals in the slurry form stable β crystals, which are expressed with a black luster, and the second is to extend the shelf life of the product.
If the chocolate is under-tempered or over-tempered, it will cause problems such as dull and dull appearance of the chocolate, rough and soft texture, or condensation on the surface, which will directly reduce the quality of the chocolate.
Chocolate Tempering Process:
The tempering curve of chocolate is: the first temperature zone is 40～45℃, the second temperature zone is 32～27℃, and the third temperature zone is 27～32℃. The temperature adjustment of different chocolates is not completely the same.
Generally, the milk fat in milk chocolate will affect the temperature adjustment temperature. The higher the milk fat content, the lower the temperature adjustment temperature.