The mostР вЂ™Р’В frequently used devices are plain roller millsР вЂ™Р’В (refiners) and stirred ball mills.Р вЂќР вЂЎrequently the other operations areР вЂ™Р’В performed within a long-term kneadingР вЂ™Р’В process called conching. Only few mill types are able toР вЂ™Р’В handle chocolate preparations, as it is initiallyР вЂ™Р’В a very sticky mass, which can transform to aР вЂ™Р’В sticky powder during milling, when specificР вЂ™Р’В surface of particles increases. The two latter points could also be combined as they are difficult toР вЂ™Р’В distinguish.Р вЂќР’В¬oming from the old refiner conches,Р вЂ™Р’В where all this happened simultaneously andР вЂ™Р’В was hard to control, the majority of laterР вЂ™Р’В technologies perform the grinding stepР вЂ™Р’В separately. Removal of undesired volatile off-flavours contained mainly in cocoaР вЂ™Р’В particles and developed during cocoa fermentation.Removal of water contained in raw materials, as it would formР вЂ™Р’В undesired sticky layers on hygroscopic particles.Covering each individual particle by fat/emulsifier to reduce particleР вЂ™Р’В interaction during flow.Reduction of large particle sizes by grinding.During production several incidents occur: Very often anР вЂ™Р’В emulsifier is used to improve flow of hygroscopic particles within theР вЂ™Р’В continuous fat phase. Chocolate mass is made from fat or fat containing ingredients Р Р†Р вЂљРІР‚Сљ usuallyР вЂ™Р’В cocoa butter and liquor, sometimes milk fat and particles, usuallyР вЂ™Р’В sugar, cocoa solids and sometimes dry milk products.

Food processing methods milling