Kleego. Difference between conche and mill.

by Umberto - Thursday, June 15, 2017

Kleego. Difference between conche and mill.

Still Kleego comes to help bean to bar manufacturers. This is a chart we created during the last course at JMA School in Las Vegas during the tests with Kleego. Although many don't need this, it is good to explain the difference between the conche and the mill. The mill blends and makes homogeneous all the "ingredients" of chocolate. Sugar, cocoa mass, cocoa butter, powdered milk, vanillin, lecithin and all that every producer prefers for his own chocolate. The conche, on the other hand, allows the right "cooking" that helps to increase the taste or to remove acidity. More and more "chocolate makers" realize that it is not enough to assemble a good origin, but also have to work it and to do it Kleego turns out to be "something magical" to enhance or reduce the merits or defects of each cocoa. Someone, then, produce the same chocolate bars with different conching times, diversifying their taste and changing their offer.


 

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