{"id":1258,"date":"2021-09-28T20:10:29","date_gmt":"2021-09-28T12:10:29","guid":{"rendered":"https:\/\/www.chocolatesmachine.com\/?p=1258"},"modified":"2021-09-28T20:13:10","modified_gmt":"2021-09-28T12:13:10","slug":"why-is-chocolate-conching-important","status":"publish","type":"post","link":"https:\/\/www.chocolatesmachine.com\/es\/why-is-chocolate-conching-important\/","title":{"rendered":"\u00bfPor qu\u00e9 es importante el conchado? - Proceso de conchado del chocolate"},"content":{"rendered":"

En la producci\u00f3n de chocolate, el conchado de los ingredientes es una parte b\u00e1sica e importante. El licor de cacao obtenido de la molienda inicial, el az\u00facar en polvo procesado, m\u00e1s una cierta cantidad de manteca de cacao, leche en polvo, condimentos, tensioactivos y especias, etc. A continuaci\u00f3n se trituran, lo que se denomina conchado.<\/p>\n\n\n\n

\u00bfPor qu\u00e9 es importante el conchado?<\/strong><\/h3>\n\n\n\n

La pasta de cacao o el az\u00facar en polvo molido s\u00f3lo tienen part\u00edculas grandes y producen una sensaci\u00f3n \u00e1spera al entrar en la cavidad bucal. Por lo tanto, debe molerse finamente para que las part\u00edculas sean m\u00e1s peque\u00f1as.<\/p>\n\n\n\n

Cuando las part\u00edculas del material refinado tienen entre 18 y 23 micras, el chocolate no tendr\u00e1 una sensaci\u00f3n granulosa tras entrar en la boca humana, por lo que es un requisito necesario.<\/p>\n\n\n\n

\"\"
\u00bfPor qu\u00e9 es importante el conchado?<\/figcaption><\/figure>\n\n\n\n

El proceso de conchado del chocolate:<\/strong><\/h3>\n\n\n\n

En el proceso de conchado, se utilizan la extrusi\u00f3n mec\u00e1nica y la fricci\u00f3n para reducir el tama\u00f1o de las part\u00edculas de material (licor de cacao, az\u00facar en polvo, manteca de cacao, leche en polvo, etc.). Hasta que el tama\u00f1o medio de las part\u00edculas de material alcanza las 18-23 micras, la salsa de chocolate puede cumplir los requisitos t\u00e9cnicos.<\/p>\n\n\n\n

Temperatura y tiempo de conchado del chocolate:<\/strong><\/h3>\n\n\n\n

El conchado del conche de chocolate debe ser constante a 40\uff5e42\u2103, no m\u00e1s de 50\u2103. Una temperatura demasiado alta afectar\u00e1 al aroma y la calidad del chocolate. El conchado continuo de cada cilindro debe ser controlado dentro de 16 a 24 horas. En el proceso de refinamiento del chocolate, la adici\u00f3n de 1\/3 a 1\/2 de la grasa total de la f\u00f3rmula es beneficiosa para reducir el tiempo de refinamiento y mejorar la eficiencia de la producci\u00f3n.<\/p>\n\n\n\n

Conchadora de chocolate<\/strong><\/h3>\n\n\n\n

Hay muchas formas y equipos correspondientes para la molienda del chocolate. En la actualidad, existen diferentes tipos de equipos, como el molino de rodillos y la molienda fina tipo barril, y su rendimiento tambi\u00e9n es diferente. El equipo debe ser seleccionado razonablemente de acuerdo con las condiciones del proceso de molienda fina, tiempo de procesamiento, potencia de procesamiento, etc., que puede lograr el doble efecto de la tecnolog\u00eda y la econom\u00eda.<\/p>\n\n\n\n

Nuestra f\u00e1brica suministra a conche de chocolate<\/a><\/strong>como se muestra en la siguiente imagen. Esta refinadora tiene la doble funci\u00f3n de moler y refinar, y es el equipo m\u00e1s ideal para la producci\u00f3n de pasta de chocolate. La m\u00e1quina tiene las ventajas de estructura compacta, operaci\u00f3n simple, mantenimiento conveniente, baja inversi\u00f3n de una sola vez, y r\u00e1pida puesta en marcha.<\/p>\n\n\n\n

\"M\u00e1quina
M\u00e1quina de chocolate Conche China<\/figcaption><\/figure>\n\n\n\n

Si desea m\u00e1s informaci\u00f3n sobre el conchado y la fabricaci\u00f3n de chocolate, cons\u00faltenos:<\/strong><\/p>\n\n\n\n

Correo electr\u00f3nico: serena@machinehall.com
WhatsApp\/M\u00f3vil: +8615515597212<\/p>","protected":false},"excerpt":{"rendered":"

En la producci\u00f3n de chocolate, el conchado de los ingredientes es una parte b\u00e1sica e importante. El licor de cacao obtenido de la molienda inicial, el az\u00facar en polvo procesado, m\u00e1s una cierta cantidad de manteca de cacao, leche en polvo, condimentos, tensioactivos y especias, etc. Estos ingredientes se someten a un nuevo proceso de molturaci\u00f3n, denominado conchado. \u00bfPor qu\u00e9 es importante el conchado? La pasta de cacao o az\u00facar en polvo [...]<\/p>","protected":false},"author":1,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brochure"],"yoast_head":"\nWhy is Conching Important? - Chocolate Conching Process<\/title>\n<meta name=\"description\" content=\"Conching is an important part of chocolate production. 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