- Jacket with temperature control
- Quick cleaning and easy maintenance
- Fast product output
Conching consists of the evaporation of acids from the chocolate. This temperature-controlled process improves the flavor, texture and viscosity of the chocolate.
The refined and sieved chocolate is poured into the chocolate conching machine, a stirrer or agitator moves the chocolate and produces a friction with the jacket of controlled temperature, this movement produces an aeration of the chocolate that helps in the conching process.
Temperature control is important for acid evaporation and flavor enhancement. Our Chocolate Conches have capacities of 15 kg/batch, 30 kg/batch and 60 kg/batch.