Unlike conventional methods, the process begins with conching in the powder phase, which enables the efficient removal of volatile substances such as moisture, ideal for high-quality chocolate products.
Thanks to this innovative process, the energy required for conching is reduced by up to 50%, making the process significantly more economical without compromising product quality.
A residual water content of ≤1% ensures a low viscosity mass at reduced fat levels thus enabling resource-saving grinding in agitator bead mills.
The system starts with the TRIQUENCE® mixer, which roughly conches raw materials and develops flavorings under the influence of temperature and shear forces. The mass enters a buffer mixer and then the desired fineness is set in the grinding process with the IMPACTOR® bead mill.
ECO2–Choc® system structure
1. TRIQUENCE® mixer/conche
2. Buffer mixer
3. IMPACTOR® bead mill
4. Product outlet
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