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New concept for fast continuous conching of milk chocolate

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Abstract

The objective of the development was to conch milk chocolate continuously in a device applying high shear during a short residence time. Compared with conventional conching—still taking many hours—this would increase productivity by lowering investment and energy costs. On the basis of previous tests about shortening batch conching and experiments monitoring water content during conching and its influence on flow properties the continuous high shear mixer REFLECTOR was selected. First, experiments on developing continuous dosing and parameter settings were run at low throughputs. Sample properties were very close to standard with just slightly increased yield values and only negligible differences in sensory perception. Scale-up to industrial throughput made the flow properties fall off. Possibly no more drying happened, and this is assumed to be effective at low throughput. Usage of polyglycerol polyricinoleate improved the results, although water residues were still left. The best flow properties could be achieved by combining a short conventional dry conching step with subsequent rapid liquefying by the REFLECTOR. Further process development will focus on predrying either refiner flakes or raw materials.

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Acknowledgements

The project was sponsored by AiF/BMBF program “Anwendungsorientierte Forschung an Fachhochschulen”, project 1702200 and by Lipp Mischtechnik, Mannheim. Student theses from Evelin Heiberg, Elisa Kutschke, Marion Lambrecht and Annika Senkpiehl made significant contributions to the results.

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Authors and Affiliations

  1. Lebensmitteltechnologie–Food Technology, Fachhochschule Neubrandenburg–University of Applied Sciences, Brodaer Strasse 2, 17033, Neubrandenburg, Germany

    Siegfried Bolenz & Kristina Amtsberg

  2. Lipp Mischtechnik GmbH, Boveristr. 40–42, 68309, Mannheim, Germany

    Eberhard Lipp

Authors
  1. Siegfried Bolenz
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  2. Kristina Amtsberg
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  3. Eberhard Lipp
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Correspondence to Siegfried Bolenz.

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Bolenz, S., Amtsberg, K. & Lipp, E. New concept for fast continuous conching of milk chocolate. Eur Food Res Technol 220, 47–54 (2005). https://doi.org/10.1007/s00217-004-1047-6

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  • DOI: https://doi.org/10.1007/s00217-004-1047-6

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