Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck

Conventional dark chocolate production methods that are applied in the industry consist of several steps, which require equipment with big investment costs. There are however few cost-effective alternatives suggested for small-scale production. Meanwhile, knowledge on these alternative equipment/techniques are insufficient to promote miniature production of high quality chocolates, either for research purposes in an industrial context, or for producers in developing countries, where the cost of investing in conventional equipment seems to be an impediment. The aim of this study was two-fold; first, to assess the feasibility of utilizing the ECGC-12SLTA CocoaTown melanger as an alternative to the conventional 3-roll refiner at different settings and fat content. Thereafter, one optimal setting was selected for each equipment for further investigation on the impact of the refining on some quality attributes of the final …

Elsevier

2019

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:W1ZWpF0a3GIC

English