It plays a key role in flavour development, texture refinement, and the optimisation of rheological properties such as viscosity and yield stress, which directly influence the quality of the final product. During the conching process, intensive mixing, shear forces, and elevated temperatures promote the evaporation of moisture and other volatile compounds. The resulting reduction in water content improves flow behaviour and contributes to a smoother, more homogeneous chocolate mass.
At the LIPP Application Technology Centre, chocolate manufacturers can test and optimise their production processes using the Intensive Mixer Conche in Cantilever Design (IMC-E 315), specifically designed for batches of approximately 200 kg of chocolate. Equipped with the patented TRIQUENCE® Mixing System and the high-energy input of the VORTEX CHAMBER®, this advanced conching solution ensures intensive mixing, efficient moisture reduction, and highly reproducible processing conditions.
By combining precise process control with efficient energy transfer, the LIPP Intensive Mixer Conche supports the production of premium-quality chocolate with consistent aroma, refined texture, optimal flow behaviour, and reliable product quality. Manufacturers can validate recipes, optimise processing parameters, and confidently scale up from pilot trials to industrial production.
A recent conching trial conducted at the LIPP Application Technology Centre demonstrated the effectiveness of the process. Throughout the conching cycle, moisture content, viscosity, and yield stress continuously decreased. These results confirm the highly efficient removal of volatile compounds, including residual moisture (<0.5%), which is essential for flavour development, improved flow properties, and the production of premium chocolate. Achieving such low moisture levels enhances product performance and supports stable downstream processing, ensuring consistent quality and reliable production outcomes.
In addition to its processing performance, the cantilever design provides excellent accessibility for cleaning, inspection, and maintenance. This makes the system particularly suitable for chocolate manufacturers operating under strict hygiene standards while maintaining efficient production processes.
Whether you are developing a new chocolate recipe, improving product quality, evaluating a new conching process, or expanding production capacity, the team at the LIPP Application Technology Centre is ready to support your product and process development requirements.
Key Benefits of the LIPP Intensive Mixer Conche
- Efficient removal of moisture and volatile compounds
- Enhanced chocolate flavour development
- Optimised viscosity and yield stress
- Easy cleaning and maintenance thanks to the cantilever design
- Ideal for premium chocolate production
- Patented TRIQUENCE® Mixing System and VORTEX CHAMBER® technology
Ready to Optimise Your Chocolate Manufacturing Process?
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