{"id":1071,"date":"2021-03-27T15:37:25","date_gmt":"2021-03-27T07:37:25","guid":{"rendered":"https:\/\/www.chocolatesmachine.com\/?p=1071"},"modified":"2021-03-31T21:23:41","modified_gmt":"2021-03-31T13:23:41","slug":"conching-tempering-chocolate","status":"publish","type":"post","link":"https:\/\/www.chocolatesmachine.com\/es\/conching-tempering-chocolate\/","title":{"rendered":"Conchado y atemperado del chocolate"},"content":{"rendered":"<p>El conchado y el atemperado del chocolate son partes muy importantes de la producci\u00f3n de chocolate, que determinan directamente la calidad del chocolate. Veamos el proceso de conchado y atemperado en la f\u00e1brica de chocolate.<\/p>\n<h4><strong>Chocolate conchado<\/strong><\/h4>\n<p><strong>\u00bfQu\u00e9 es el chocolate conchado?<\/strong><\/p>\n<p>Definici\u00f3n de conchado: El material se somete a una mezcla mec\u00e1nica continua, amasado y cizallamiento, de modo que las part\u00edculas de material se rompen y reducen a\u00fan m\u00e1s.<\/p>\n<p>Por lo tanto, el proceso de conchado del chocolate es a trav\u00e9s de la colisi\u00f3n mec\u00e1nica continua y la fricci\u00f3n, la forma de las part\u00edculas de cacao y az\u00facar se vuelve m\u00e1s suave, mejorando as\u00ed el sabor del chocolate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1080\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/7-1.jpg\" alt=\"Conchado y atemperado del chocolate\" width=\"800\" height=\"420\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/7-1.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/7-1-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/7-1-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/7-1-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>El chocolate producido mediante un proceso de conchado largo tendr\u00e1 algunas caracter\u00edsticas:<\/strong><\/p>\n<p>1. El bajo contenido de agua se refleja directamente en la calidad y la vida \u00fatil del chocolate.<br \/>\nComparaci\u00f3n del contenido de agua: 1,19% antes del conchado; 0,95% tras 24 horas de conchado; 0,91% tras 72 horas de conchado.<\/p>\n<p>2. El chocolate tiene un sabor suave y delicado.<br \/>\nUna vez refinado el material de chocolate, sus part\u00edculas se reducen a\u00fan m\u00e1s, y las part\u00edculas de material se dispersan y reorganizan uniformemente. Al mismo tiempo, la grasa membranosa formada rodear\u00e1 uniformemente el az\u00facar, el cacao y los s\u00f3lidos l\u00e1cteos, formando un estado de tejido emulsionado muy estable.<\/p>\n<p>3. El color del chocolate refinado se vuelve m\u00e1s claro y brillante, y el aroma y el sabor son fuertes.<br \/>\nEn el proceso de conchado, se elimina el olor desagradable, lo que ayuda a mejorar el aroma y la suavidad del olor del chocolate, mejorar el aroma y el sabor general del chocolate y mejorar en gran medida el nivel de calidad.<\/p>\n<p><a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-conche-machine\/\">M\u00e1quinas de conchado de chocolate<\/a> utilizados habitualmente en las f\u00e1bricas de chocolate son los siguientes:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1082\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/9.jpg\" alt=\"Equipo de conchado de chocolate\" width=\"800\" height=\"420\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/9.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/9-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/9-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/9-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h4><strong>Templado del chocolate<\/strong><\/h4>\n<p><strong>Causas del templado del chocolate:<\/strong><\/p>\n<p>La finalidad del ajuste de la temperatura es conseguir que los cristales de manteca de cacao de la papilla formen cristales \u03b2 estables, que se expresan con un brillo negro, y la segunda es prolongar la vida \u00fatil del producto.<\/p>\n<p>Si el chocolate est\u00e1 insuficientemente templado o demasiado templado, se producir\u00e1n problemas como el aspecto opaco y apagado del chocolate, la textura \u00e1spera y blanda o la condensaci\u00f3n en la superficie, que reducir\u00e1n directamente la calidad del chocolate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1081\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/8-1.jpg\" alt=\"Proceso de templado del chocolate\" width=\"800\" height=\"420\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/8-1.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/8-1-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/8-1-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/8-1-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>Proceso de templado del chocolate:<\/strong><\/p>\n<p>La curva de templado del chocolate es: la primera zona de temperatura es de 40\uff5e45\u2103, la segunda zona de temperatura es de 32\uff5e27\u2103, y la tercera zona de temperatura es de 27\uff5e32\u2103. El ajuste de temperatura de diferentes chocolates no es completamente igual.<\/p>\n<p>En general, la grasa l\u00e1ctea del chocolate con leche afectar\u00e1 a la temperatura de ajuste de la temperatura. Cuanto mayor sea el contenido de grasa l\u00e1ctea, menor ser\u00e1 la temperatura de ajuste.<\/p>\n<p><a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-tempering-machine\/\">Temperadora de chocolate<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>El conchado y el atemperado del chocolate son partes muy importantes de la producci\u00f3n de chocolate, que determinan directamente la calidad del chocolate. Veamos el proceso de conchado y atemperado en la f\u00e1brica de chocolate. Conchado del chocolate \u00bfQu\u00e9 es el conchado del chocolate? Definici\u00f3n de conchado: El material se somete a una mezcla mec\u00e1nica continua, amasado y cizallado, de modo que el material [...]<\/p>","protected":false},"author":1,"featured_media":1080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brochure"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Conching and Tempering Chocolate - Chocolate Making Machine<\/title>\n<meta name=\"description\" content=\"Here to tell you what chocolate conching and tempering are, and to help you understand the production process of chocolate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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