The “CHOCOEASY Process” · 2011. 5. 6. · CHOCOEASYTM The “CHOCOEASY Process” Solids:...

CHOCOEASYTM

The “CHOCOEASY Process”

Solids:Sugar& Milk

Cocoa butter & liquor

Slow Mixing

PreRefining

Dry Conching

Wet Conching and Refining

LME Bead Mill,> 28 % Fat

+ Butter, Lecithin and Vanillin, 3-4 hours

18-20% Fat, 50-80*C, 6-8 hours

Universal Mill, 150µm U-Conch, 30 minutes

CHOCOEASYTM

Solids:Sugar& Milk

Cocoa butter & liquor

Slow Mixing

PreRefining

Dry Conching

Wet Conching and Refining

LME Bead Mill,> 28 % Fat

+ Butter, Lecithin and Vanillin, 3-4 hours

18-20% Fat, 50-80*C, 6-8 hours

Universal Mill, 150 µm U-Conch1 MIXER LESS

LESS BUTTER SIMULTANEOUS PROCESS,BETTER HOMOGENIZING

CHOCOEASYTM

Cocoa liqueur Milk powder Pre-ground Sugar (<200µm)

Cocoa butter

CHOCOEASY Chocolate Production – Mixing step

The raw materials are put directly into the conche to homogenize all ingredients

(some cocoa butter is hold back)

CHOCOEASYTM

Refiner

PregrindingTanks

CHOCOEASYTM

Red... Example of Particle size distribution of traditionally produced chocolate

Blue... Particle size distribution of chocolate processed with CHOCOEASY

The LME Fine RefinerComparison of particle size distribution between traditional and CHOCOEASY-operation (example)

CHOCOEASYTM

The “CHOCOEASY Process” · 2011. 5. 6. · CHOCOEASYTM The “CHOCOEASY Process” Solids:...

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Transcript of The “CHOCOEASY Process” · 2011. 5. 6. · CHOCOEASYTM The “CHOCOEASY Process” Solids:...

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C HOCO E ASY TM The “CHOCOEASY Process” Solids: Sugar & Milk Cocoa butter & liquor Slow Mixing Pre Refining Dry Conching Wet Conching and Refining LME.

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