the “ chocoeasy process”
DESCRIPTION
The “ CHOCOEASY Process”. Cocoa butter & liquor. Solids:Sugar & Milk. Pre Refining. Slow Mixing. Universal Mill , 150µm. U-Conch, 30 minutes. Wet Conching and Refining. Dry Conching. + Butter, Lecithin and Vanillin, 3-4 hours. LME Bead Mill, > 28 % Fat. 18-20% Fat, 50-80*C, - PowerPoint PPT PresentationTRANSCRIPT
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
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, 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
The “CHOCOEASY Process”
Conch
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
Algunos usuarios del sistema Chocoeasy:
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NETZSCH Chocolate Processing
The CHOCOEASYTM Plant
Animated Flow Sheet of the main process steps
Theron W. HarbsNETZSCH2006
CHOCOEASYTM
Complete Basic Flow - Step by Step
FINAL REFINING WITH BEAD MILL
DRY AND LIQUID CONCHING
STORAGE TANK
SOLIDS PREREFINING
SUGAR AND MILK FEEDING
COCOA LIQUOR COCOA BUTTER
CHOCOEASYTM
DRY MILL ON
FEEDING ON
AGITATOR ON
1. Sugar and Milk Previous Refining
CHOCOEASYTM
DRY MIXING
COCOA LIQUOR COCOA BUTTER
SUGAR AND POWDERED MILK
2. Raw Materials Dosing and Mixing
CHOCOEASYTM
DRY CONCHING WITH 15 TO 20% FAT CONTENT
3. Dry Conching – the Advantage
HOT AIR INJECTION
CONCHE HEATING
CHOCOEASYTM
HOMOGENIZATION
4. Liquefying and Homogenization
COOLING OF THE CONCHE
ADDITION OF COCOA BUTTER
CHOCOEASYTM
REFINING IN CIRCULATION WITH HIGH THROUGHPUT
5. Final Refining with Bead Mill
FEEDING PUMP ON
BEAD MILL ON