The chocolate production process consists of fermentation, drying,
roasting, grinding of cocoa beans, mixing of all ingredients (cocoa
mass, sugar, cocoa butter, emulsifiers, aroma, and milk components if
needed), conching, and tempering.
Conching is the processing
step in which chocolate is subjected to long-term heat treatment,
mechanical forces and addition of fat and emulsifiers. It is a mixing
and heating treatment that is conducted to produce liquid chocolate (all
solid particles are coated with fat), evaporate volatile acids, achieve
a proper viscosity, remove excess moisture, and develop a desirable
color. There is an important relationship between the chocolate flavour
and the type of conching process.
Chocolate conching is known to
be one of the key quality driving steps in chocolate manufacturing,
which is still very time-consuming and energy-intensive. The initial dry
conching phase is very important to decrease moisture and to improve
rheology.
Milk fat in SFC (sprayed full cream) is released
during conching at conditions with high lactose crystallization (high
temperature or low water remove by closed lid). Fat release in chocolate
with RFC (roller dried full cream) is only slightly affected by
conching conditions.
In the initial stage of conching, volatile
polyphenols are lost due to evaporation, together withwater and
short-chain fatty acids. It has been established that the content of
volatile polyphenolsis reduced by 80% in this process.
Complexes
between polyphenols, amino acids, peptides, and proteins are formed
during this process. This is one of the reasons why conching affects
chocolate flavor and reduces astringency.
Although the aroma
concentration is overall clearly declining during
conching, chocolate with high conching time is perceived as
richer in chocolate flavor. It is concluded that improving
texture properties enable a more balanced flavor perception.
Process of conching in chocolate production
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Saturday, December 05, 2020
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