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Conching

In order to cover the specific rheological properties of the chocolate, Bühler offers different conche designs. They allow optimal values to be achieved in terms of texture, sensory characteristics, and flavor as well as in terms of final moisture content, viscosity, and yield value. The proven FRISSE™ conches ensure an ideal conching process. The principle of the double-overthrow conche allows short conching times thanks to an extremely high application of power. The single shaft conche allows flexible conching with multifunctional plough shear.

FRISSE™-DUC double-overthrow conche.
The principle of the double-overthrow conche allows short conching times thanks to an extremely high application of power. The DUC embodies the perfect combination of state-of-the-art engineering and decades of experience in the world of chocolate-making. It enables an unparalleled product quality to be achieved in terms of texture, melting characteristics, and flavor − and this in an optimal time.

The special kneading and shearing characteristics of the DUC ensure efficient textural modification from the dryplastic product to the liquid end product. Depending on the specific application, the conching process can be carried out in different ways. This is offered by the DUC with its combination of process control, aeration, exact temperature control, energy input, and direction of rotation of the conching shafts.

FRISSE™-ELK S Single-shaft conche.
Using a single-shaft conche, the geometry of the conche tools is very important. During the conching process the product is subject to the following technological process:

  • Mixing
  • Drying
  • Kneading and shearing
  • Flavor development
  • Liquefying

The conching tool must enable all these processes and combine them in an optimal manner, i.e. it must be a multifunctional tool. The ELK blade is a three-dimensional, irregularly curved surface with a wedge-shaped clearance to the vessel wall.

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