{"id":8681,"date":"2022-07-22T15:59:44","date_gmt":"2022-07-22T13:59:44","guid":{"rendered":"https:\/\/www.tempco.it\/blog\/?p=8681"},"modified":"2022-07-22T16:14:18","modified_gmt":"2022-07-22T14:14:18","slug":"temperature-regulation-in-chocolate-conching","status":"publish","type":"post","link":"https:\/\/www.tempco.it\/blog\/en\/8681\/temperature-regulation-in-chocolate-conching\/","title":{"rendered":"Temperature regulation in chocolate conching"},"content":{"rendered":"

There are several applications in the food industry<\/a> among Tempco\u2019s references<\/strong><\/a>, and here we\u2019re going to focus on the conching phase in chocolate production<\/strong>. Chocolate conching<\/a> is a fundamental step within chocolate processing, and fundamental as well is the extreme precision in temperature regulation.<\/p>\n

Conching of chocolate is indeed an early treatment of the product aimed at making ingredients and particles of chocolate the most fine possible<\/strong>, to obtain that sensation of intense pleasure when tasting a chocolate bar, a praline or a chocolate candy. The operation involves different separated phases, the first one consisting in bringing the conche machine at the proper temperature required for chocolate processing. Then the conching starts, and this is an operation that produces friction, with generation of heat<\/strong>.<\/p>\n

At this point the second step begins, with a thermoregulating unit<\/strong><\/a> that provide cooling<\/strong> in order to maintain a constant temperature as required by the proper chocolate processing. If indeed the temperature of chocolate rises too much, organoleptic characteristics of the chocolate can be compromised, but otherwise if the temperature gets too low, the cocoa butter within chocolate tends to solidify<\/strong> and therefore the chocolate processing won\u2019t be properly done.<\/p>\n