Process Control in Chocolate Manufacturing

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The manufacture of chocolate is done through several processing stages which require maintenance of the liquid state up to the final stage – tempering (turning into solid state).

Conching and tempering are two important phases since the quality of the final product depends on mastering these two processes.

Conching

A fundamental stage in the creation of chocolate, conching enables homogenisation of the product emerging from the grinder. These machines consist of a vessel with a double wall which enables circulation of the warm and cool water, and a series of mechanisms which create continuous grinding and mixing movements. This operation mainly prevents moisture loss, but
also changes the taste, fineness and homogenisation of the chocolate.

Tempering

Tempering is a delicate stage which involves carefully turning the chocolate from liquid or semiliquid state to solid state.The chocolate is heated to a specific temperature until the cocoa butter crystals have completely fused. Next, it is carefully cooled down to a specific temperature.
It is easy to spot good tempering because it produces a glossy and smooth appearance; good, clear snap; firm bite; smooth, silky, homogenous texture in the mouth; which develop all the aromas and taste.

Solution

Temperature regulation of the warm and cool water circulation of the conche
Recording of data
Accurate temperature control of the vat
Programming temperature profiles
Controlling the electric heating circuit
Historization

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