pcm
Novice
Posts: 75
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Post by pcm on Jan 26, 2011 20:42:10 GMT -5
Hi, I have always been running my Santha without the top for a few hours, then putting the top on for the duration of the conch. I was wondering if I am effecting the chocolate. Are the acids successfully conching out if the top is on?
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Post by eanbean on Jan 26, 2011 21:08:06 GMT -5
You want to make certain you are not running it with the top off if there are other (especially unfavorable) aromas it can pick up, otherwise I think it helps with mellowing out the acid. Also making certain to wipe off the lid of any condensation is a good idea.
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Post by Sebastian on Jan 27, 2011 10:46:57 GMT -5
A very large mfr actually uses ambient atmospheric acid detection as a control for open/closed conching. Most don't do this, some do. Boils down to personal preference.
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