TRIQUENCE® Mixing Conche
Based on the TRIQUENCE® principle, the High-Shear Mixing Conche allows a high shearing action while maintaining tight control over the conche temperatures.
Similar to the high-shear Mixing Conche, the TRIQUENCE® Conche has a sturdy, low-maintenance design with a main mixing shaft and only two shaft seals. Low maintenance and repair requirements.
The TRIQUENCE® principle
The TRIQUENCE® mixing system mounted in the new conche means a significant improvement in drying, reaction and dispersing performance.
The design provides up to 70% improvement in heat transfer. This allows a much greater shear force or power input to be applied without the risk of overheating the mass. In addition, the mixing effect is improved, which has a positive impact on drying and reaction processes.
- Standard conching with the TRIQUENCE® Mixing Conche
with flavour development.
When deodorised cocoa mass and cocoa butter are not used, conching times between 3 and 6 hours can be expected, depending upon the recipe and quality requirements. This means that 30% less time is needed compared with the results produced by the previous generation of high-shear conches.
- Rapid conching with the TRIQUENCE® Mixing Conche without
any significant flavour development.
When deodorised cocoa mass and cocoa butter are used, the conching time can be reduced to 15 to 20 minutes. This also goes for filling masses e.g. with a nut base or also for white chocolate. These conches operate at a significantly higher mixing speed.
- Continuous conching with Reflector®
without any significant flavour development.
When using dry powdered milk and deodorised cocoa mass and cocoa butter, the refined material can be continuously processed into liquid form. The high-shear Inline Mixer Reflector® is used for this purpose.
The TRIQUENCE® Conche is available with a completely automated control with integrated motor speed control.
LIPP supplies TRIQUENCE® Mixing Conches with total capacities ranging from 5 kg (Lab Conche) to 12,000 kg.