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- Conche abstract "A conche is a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a 'polisher' of the particles. It also promotes flavor development through frictional heat and release of volatiles and acids, and oxidation. There are numerous designs of conches, and food scientists are still studying precisely what happens during conching and why. The name arises from the shape of the vessels initially used, which resembled conch shells.When ingredients are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Lower quality chocolate is conched for as little as six hours. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.In 1879, Rodolphe Lindt invented the "conche" in Berne, Switzerland. It produced chocolate with superior aroma and melting characteristics compared to other processes used at that time. Legend has it that Lindt mistakenly left a mixer containing chocolate running overnight. Though he was initially distraught at the waste of energy and machine wear and tear, he quickly realized he had made a major breakthrough. Before conching was invented, solid chocolate was gritty and not very popular. Lindt's invention rapidly changed chocolate from being mainly a drink, to bars and other confections.Lindt's original conche consisted of a granite roller and granite trough; such a configuration is now called a "long conche" and can take a day or more to process a tonne of chocolate. The ends of the trough were shaped to allow the chocolate to be thrown back over the roller at the end of each stroke, increasing the surface area exposed to air. A modern rotary conche can process 3 to 10 tonnes of chocolate in less than 12 hours. Modern conches have cooled jacketed vessels containing long mixer shafts with radial arms, that press the chocolate against vessel sides. A single machine can carry out all the steps of grinding, mixing and conching required for small batches of chocolate.".
- Conche thumbnail Granite_Roller_and_Granite_Base_of_a_Conche.jpg?width=300.
- Conche wikiPageExternalLink picture_series.html.
- Conche wikiPageExternalLink conche.html.
- Conche wikiPageExternalLink conchier-maschinen.
- Conche wikiPageExternalLink conche-mixer.php.
- Conche wikiPageID "1247202".
- Conche wikiPageRevisionID "593524553".
- Conche hasPhotoCollection Conche.
- Conche subject Category:Articles_containing_video_clips.
- Conche subject Category:Chocolate.
- Conche subject Category:Cooking_techniques.
- Conche type Ability105616246.
- Conche type Abstraction100002137.
- Conche type Cognition100023271.
- Conche type CookingTechniques.
- Conche type Know-how105616786.
- Conche type Method105660268.
- Conche type PsychologicalFeature100023100.
- Conche type Technique105665146.
- Conche comment "A conche is a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a 'polisher' of the particles. It also promotes flavor development through frictional heat and release of volatiles and acids, and oxidation. There are numerous designs of conches, and food scientists are still studying precisely what happens during conching and why.".
- Conche label "Conchage".
- Conche label "Conchagem".
- Conche label "Conche".
- Conche label "Conche".
- Conche label "Conche".
- Conche label "Conchiermaschine".
- Conche label "Konsza".
- Conche label "コンチェ".
- Conche sameAs Conchiermaschine.
- Conche sameAs Conche.
- Conche sameAs Conchage.
- Conche sameAs コンチェ.
- Conche sameAs Conche.
- Conche sameAs Konsza.
- Conche sameAs Conchagem.
- Conche sameAs m.04lwrn.
- Conche sameAs Q1123967.
- Conche sameAs Q1123967.
- Conche sameAs Conche.
- Conche wasDerivedFrom Conche?oldid=593524553.
- Conche depiction Granite_Roller_and_Granite_Base_of_a_Conche.jpg.
- Conche isPrimaryTopicOf Conche.
