Industrial relevance: A conche is a surface-scraping mixer and agitator that evenly distributes cocoa butter within chocolate and acts as a ‘polisher’ of the solid particles. During conching, chocolate is produced into a smooth molten suspension with a delicious rounded flavour. Available conches require raw materials between 5 kg (laboratory scale) and approximately 1000 kg (industrial scale), and the conching process lasts for as little as 4–6 h to few (1–3) days. This process results in high raw material usage and causes enormous delays in processing times even when small quantities of finished chocolate are required for chocolate-based production applications such as panning, enrobing and extrusion. Attainment of the optimum processing conditions for the use of Stephan mixer as conche to yield similar flow (rheological) properties as a reference Buhler Elk'Olino conche would enhance our knowledge and understanding on the optimum use of raw materials and processing times during small-scale chocolate productions. This will have significance for reducing waste of processing materials and conching times with assurances in quality and shelf characteristics of products.
Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing
Article first published online: 14 OCT 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 3, pages 740–746, March 2014
How to Cite
Aidoo, R. P., Clercq, N. D., Afoakwa, E. O. and Dewettinck, K. (2014), Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing. International Journal of Food Science & Technology, 49: 740–746. doi: 10.1111/ijfs.12360
- Issue published online: 18 FEB 2014
- Article first published online: 14 OCT 2013
- Manuscript Accepted: 28 AUG 2013
- Manuscript Received: 11 JUL 2013
- Belgium Government under the VLIR-UOS ICP Programme
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