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Post by Ben on Jul 19, 2010 11:06:10 GMT -5
Hello,
We're currently refining and conching in the santha 10, and I've been thinking about conching in one of the larger melangers like the santha 40 or one of the cocoatown grindeurs.
So far, we've refined for a period of time and then loosened the nut to stop refining and start just conching. I know that we probably don't actually need to actually loosen the nut, as Alan last comment in the "Santha Duo Tempering/Conching machine" says that we should keep it tight to get the most out of the light rollers. I assume he's saying this because there needs to be some shearing action in the conching process to adequately coat the various particles with cocoa butter.
So, is conching possible in the santha 10 only because its rollers are light and can't really refine past a certain point since they will start to choco-plane?
If so, does that mean that the larger melangers can't really be used for conching because their heavier rollers won't choco-plane and will simply continue refining? Or is the choco-planing an undesirable side-effect of the lighter rollers, that the heavier rollers will overcome?
One other aspect of the larger melangers is that their speed can be controlled. In that same post, Alan mentioned that traditional conches work at much slower speeds than the santha 10. Does being able to slow the larger melangers down for conching compensate for the heavier rollers?
Thanks in advance for any insight you can give on this issue!
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Post by Ben on Jul 22, 2010 10:12:56 GMT -5
In looking around at some of the chocolate makers that I know (or think I know ) are using larger melangers or grindeurs to refine, I found that some use a separate conch and some do not. So, it appears that it is possible to conch in the larger melangers without over-refining. My guess would be that the ability to slow down the melanger once it's refined how you like it is important.
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Post by redstar on Jul 23, 2010 6:31:27 GMT -5
Hi Ben, I'm using the 30kg (not sure what that is in old money...) Cocoa Town ECGC melangeur and don't appear to have a problem with over-refining. I refine the nibs first then add sugar and conch as required - for at least 40 hours. I don't have a speed control as I bought the straught 240V version not the 3-phase version so I don't slow it down. I could slacken off the tension but haven't needed to as yet. I might be doing something wrong but the results are gettign good reviews.... Duffy Red Star Chocolate
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Post by Ben on Jul 23, 2010 11:09:25 GMT -5
Thanks Duffy! Very interesting.
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