DIAGRAMA DEL CONCHADO ESTÁNDAR

DIAGRAMA DEL CONCHADO

OMEGA
CONCHADO EN SECO THOUET
CONCHADO LÍQUIDO THOUET
Temp. C
Amperio

90
90
80
80
70
70
60 Temperatura chocolate
60
50
50
40
Temperatura agua
40
30
30
20
20 Amperio
10
10
 Parámetros importantes
<# Tiempo de carga lo más corto posible
# Temperatura de la concha máx. 50°C
# Temperatura máxima

para chocolate con leche 67°C

para chocolate amargo 85°C
para chocolate blanco 55°C
para chocolate con fructosa o
sorbitol 45°C

# Antes de añadir lecitina hay que reducir la

temperatura a aprox. 55 °C
# Agitación final durante dos horas para obtener una
masa homogénea
 Parámetros importantes
The conche cycle
What are the most important parameters?
Extensive evaluation of conche geometry and processing conditions led Ziegleder’s
group (ref 3-6) to propose the following list of parameters in order of effect:
■ Dry conching time
■ The most important part of conching for flavour development/transfer
■ Power input affects final flavour
■ Mixer geometry affects conching time
■ Initial fat content
■ Moisture
■ Ventilation of the conche
■ Temperature
There are some interactions between three of the first four parameters. For example, the
initial fat content affects dry conching time and power input: if the fat content is not
correct at the dry conching stage, then conching will not occur. There is a possible query,
however, over temperature being so low down the list.
 Parámetros importantes
Rheological effect
During conching the water content is reduced from ca. 1.5 to ca. 0.8 %; viscosity and
yield value of the conched mass can, for example, be 2 - 6 Pa and 4 - 10 Pa (Casson,
40C [1]), respectively.
After conching, the agglomerates have largely disappeared. The size distribution of
individual particles remains unchanged, but they show smoother surfaces under the
microscope after conching. Recent investigations with micro-porosimetry have shown
the disintegration of agglomerates: whereas the roller-refined mass had a pore volume of
about 700 mm3/g (pore diameter 0.1 - 100 μm), the pore volume after conching was 10
mm3/g [1], and the mass was compressed, accordingly. An increasing content of free fat
with increasing conching time can also be shown.
Conchas longitudinales
Frisse DUC-6 Conche

Doppel-Überschlag-Conche
Double-Overthrow Conche
Conche à double effet
Concha de doble volteo
D Ü C -G
Rechtslauf
Clockw ise rotation
A
Marche à droite
Giro a la derecha
Linkslauf
Anti-clockwise rotation
B
Marche à gauche
Giro a la izquierda
Doppelmantel
W ater jacket
X
A Enveloppe double
B Camisa doble
Isolationsschicht
Insulation layer
Y
Couche d'isolation
X Y Capa del aislam iento
Frisse Double-Overthrow Conche
DÜC -6
Thouet Conche
Typical Conche Installation--
Thouet
 Conching Cycle 3 x 8 Hours

Active conching 3 1/2 hrs

Feeding 3 hrs Discharge 45 minutes

6.0

4.5
Tons Chocolate Mass
3.0

1.5 Liquefying 45 min.

02 4 6 8 10 12 14 16 hours
Frisse Conches DUEC / DUEC-G

Pricipal of Conching Time Reduction

2-Motor Conche

Required Conching Energy:

approx. 80 - 90 kWh/t of Chocolate
Frisse Conches DUEC / DUEC-G

Priciple of Conching Time Reduction

Frequency Controlled Conche

Required Conching Energy:

approx. 80 - 90 kWh/t of Chocolate
 Typical Conching Cycle (Sample for Milk Chocolate)
Feeding Conching Liquefying
Amperage Drive Motor (A)
Chocolate Temperature (°C)

Rightturn Lefttrurn
Motor Speed (min-1)

Cocoa-
Lezithin
3 x 0.033 % butter 2 x 0.05 % 2 x 0.1 %

0-3% Rest: z.B. 2 - 4 %

Time
 Proportional Machine Performance i.e. DÜC 6G FU 160 kW „Standard Chocolate“ ~ 0.8 - 1.2 t/h