technology > size reduction, mixing, forming > homogenising, conching

download article

Homogenisation, Conching

Homogenisation

The aim of homogenisation is to attain a more even particle size or a more homogeneous blend of materials. It is, for example, applied to whole milk to reduce the size of fat globules so that they stay evenly divided in the milk, thereby preventing skimming of the fat. The liquid (whole milk) is pressed under high pressure (200 -300 bar) through a small orifice.

Conching

Conching is a special method of kneading used in the chocolate industry. The molten chocolate mass is placed in a special trough-shaped vessel and is kneaded by a granite roller moving slowly back and forth. The aim of conching is to reduce the viscosity of the mass and to improve flavour and texture.

---

Reply to this article

All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves.

Name:		Email:
Function:		Company: