Laboratory conching solution for small batches of chocolate
Optimize your chocolate formulations with precise moisture and viscosity control, essential for achieving superior taste and texture in small batch testing.
Conches and Refines Small Batch Chocolates
The CWC 5 Laboratory Conche from Caotech B.V. is specifically engineered for small batch chocolate processing in laboratory settings. Its compact design facilitates precise conching of chocolates, compounds, and spreads, making it ideal for testing flavor profiles and textures before larger production runs. The CWC 5 works by applying shear stress, reducing viscosity and moisture content to achieve a consistent chocolate mass. It boasts a capacity of 5 kg/h with low energy consumption due to its 0.7 kW power requirement. This conche delivers efficient moisture reduction with final humidity levels reaching as low as 0.7%, ensuring optimal flavor development. With easy cleaning features and no need for a foundation, the CWC 5 seamlessly integrates into any lab environment. Its versatility covers a range of applications from dark and milk chocolate bars to ice cream coatings and nut-based spreads, making it an essential tool for chocolate manufacturers, food labs, and R&D facilities.
Benefits
- Ensures consistent product quality by optimizing flavor and texture in small batches.
- Reduces operational costs with low energy consumption and minimal maintenance requirements.
- Enhances yield through effective moisture reduction, achieving high-quality outputs.
- Saves space with a compact design that fits easily into laboratory environments.
- Facilitates easy cleaning and quick changeover between different chocolate formulations.
- Applications
- Chocolate,Bread spreads,Compounds,Ice cream coatings
- End products
- White chocolate couverture,Compound chocolate bars,Hazelnut chocolate spread,Decorative chocolate coatings,Nutella alternatives,Milk chocolate truffles,Chocolate pralines,Dark chocolate bars,Peanut butter spreads,Almond butter spreads,Ice cream chocolate dips,Chocolate ganache
- Steps before
- Collection of cocoa beans,Grinding of cocoa beans
- Steps after
- Packing,Coating
- Input ingredients
- cocoa beans,chocolate mass,moisture content
- Output ingredients
- conched chocolate,compounds,ice cream coatings,bread spreads,reduced moisture content chocolate
- Market info
- Caotech is known for its expertise in designing and manufacturing industrial equipment for processing cocoa, chocolate, and confectionery. The company is reputable for producing high-quality, tailor-made processing machinery, catering to both large-scale operations and niche producers.
- Capacity
- 5 kg/h
- Installed power
- 0.7 kW
- Weight
- 70 kg
- Dimensions (LxWxH)
- 600 x 550 x 735 mm
- Moisture content reduction
- 0.9% to 0.7% humidity
- Batch size
- 5 kg
- Energy efficiency
- Low energy consumption
- Cleaning method
- Easy cleaning
- Floor space
- Limited floor space,no foundation required
- Batch vs. continuous operation
- Batch
- Moisture control
- 0.7% - 0.9% humidity
- Automation level
- Manual
- Cleaning method
- Easy cleaning / Manual
- Energy efficiency
- Low energy consumption
- Space requirement
- Limited floor space,no foundation required
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Batch size
- 5 kg
- Conching capacity
- Varies by moisture content and desired flavour
- End products
- Chocolate,compounds,bread spreads,coatings
- Compact footprint
- 600 x 550 x 735 mm
- Weight
- 70 kg
- Capacity
- 5 kg/h
- Installation type
- Laboratory
- Power requirement
- 0.7 kW
- Moisture reduction
- Down to 0.9% or 0.7%
- Conching capability
- Chocolate,compounds,bread spreads,coatings
- Control panel type
- Touchscreen / Analog
- Integration possibilities
- Laboratory setups
- Batch capacity
- 5 kg
- Conching time adjustment
- Variable