From Beans to Chocolate Ep.3: Refining and Conching
Вставка
- Опубліковано 21 сер 2020
- This episode covers refining and conching.
Video features nut butter grinder (1:12), and DCM Melanger 20 (5:51).
The series "From Beans to Chocolate" gives a glimpse of the chocolate making process, including basic principles and the possible solutions/equipment utilized to manufacture it.
Visit our website at godelchocolate.com
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KM19 East Service Road, SMDP, Parañaque City, Philippines
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Thank you @Godel ,can't wait to make our own chocolate bars using the chocolate refiner that we bought from you guys, still in the process of learning,small batches muna ☺️ Thanks for the tips and trivias ☺️ Hope makabalik ulit kmi ...Keep on posting videos ... Such an inspiration ❤️ - Tablea Batirol
Thank you so much!
Hi . Using ball mill is a good move . Is there any temperature control as jacketed system is there ? Temperature plays a major role. What temperature should be maintained throughout the process ?
Yes, there is temperature control. As you can see, there's a dial with temperature monitor on the control panel.
Cool videos, thanks! What percentage of waste should I expect in a ball mill?
This is just based on our production data: less viscous chocolate less than 8%,
more viscous more than 8%
3:00 Do the large sugar crystals here not introduce grittiness to the final product?
That is why refining takes a long time (refining using melangers or refiners take 2-3 days) or needs special equipment (such as ball mill). Its main purpose aside from refining the nibs is to allow the sugar crystals to be ground well and mixed with cocoa mass as fine chocolate liquid before conching. If you see the finished product from the video, the chocolate is smooth and creamy because sugar has been refined as well. So if you know of real chocolate that has some grittiness, it must not have gone through the refining process properly.
after refining chocolate in ball mill can you please tell me how many days you counch it in melanger
It will vary depending on the chocolate maker; but for Godel, we conche for about 6 hours.
Good afternoon Sir/Mam! May i request for a complete list of equipment with specifications from sorting to conching? I'm in the process of preparing a project proposal here in our province. Thank you
Hi. You may refer to our website godelchocolate.com
Our section for SOLUTIONS lists machines according to their order in the chocolate making process. Thank you!
Amazing video, thank you. 😍 I’ve a question: Can't refining and conching go on together? For example: After 36 hours, can we leave the machine lid open but not loosen the grinding screw? 😅
Thanks! That is not ideal since not loosening the stones will result in over refining, turning the chocolate gummy.
@@GodelChocolate Ah, ok! Thank you so much. 🤗
Nut butter grinder price of that?
For price inquiries, please email at godelchocolate.sales@gmail.com or message us via fb.me/godelchocolate Thanks!
I hear Star Shopping by lil peep in the song… anyone else?
Hm is the ball. Mill?
Hi po. We no longer offer this particular ball mill pero we can offer the PackInt Ball Mill po. Please message us at fb.me/godelchocolate or fill up the form at www.godelchocolate.com/contactus.html for price inquiries.
Hm is dcm melanger 20
Hi. Please message us at fb.me/godelchocolate or fill up the form at www.godelchocolate.com/contactus.html for price inquiries.