adding sugar and lecithin to chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Norm is the residue of 1.5% by weight.
Forum Activity for @Victor Kudryavtsev
Posted in: Tech Help, Tips, Tricks, & Techniques
adding sugar and lecithin to chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Lecithin should be added at the end of the process, before draining the masses, but that he would mix well. For grinding and conching cycle on melangeur in 48 hours lecithin can be added for 1.5 hours to drain. Amount of lecithin is not more than 0.4-0.5% by weight.
rpm few Melanger has a 24-inch?
Posted in: Tech Help, Tips, Tricks, & Techniques
The best value of 90-100 rpm.
At high speeds the centrifugal force is too strong, and there is mass can be sprayed.
This is especially true for large-diameter pots.
Adding Soy Lecithin
Posted in: Tech Help, Tips, Tricks, & Techniques
I would still recommend to add 0.4% to 0.5% as a maximum. And if the target viscosity is reached, then further added cocoa butter. Too much lecithin can also lead to problems with tempering and crystallization.
Adding Soy Lecithin
Posted in: Tech Help, Tips, Tricks, & Techniques
There are a number of study researches, which suggests that the maximum supplement lecithin is 0.4%. For example: 1 Kg of chocolate can be added to 4 grams of lecithin. More will lead to a gradual increase in viscosity.
Practical recommendations. Lecithin mix with an equal amount of cocoa butter and add the chocolate for 1-2 hours before the end of work. Formerly adding lecithin is not recommended, as lecithin under the influence of temperature and mechanical stress may collapse and lose their properties.
which is the best grinder/melanger to buy??
Posted in: Tech Help, Tips, Tricks, & Techniques
. kudvic@ya.ru
.
which is the best grinder/melanger to buy??
Posted in: Tech Help, Tips, Tricks, & Techniques
10 80 . , . . 21 . http://www.youtube.com/user/Kudvic/videos
Dear Paul, thank you for your message.
Yes, the price of 1kg of average (not maximum) batch is 25 000/75=333.33 USD. If CocoaTown 30kg melangeur costs 33*30=9990 USD then the price is equal.
The Kudvic Melangeur passed certification in Russian Federal accreditation agency "Rosaccreditazia" and is listed in state registry of conformity declatations under the number
TC RU D-RU.i30..00900 30.09.2013i conforms to requirements: 004/2011 "Low voltage equipment safety", 010/2011 "Machines and equipment safety" ; 020/2011 " Electromagnetic compatibility of technical means" and certificate is valid till 26.09.2018. For export we provide Form A certificate of origin for EU and USA from Chamber of Commerce of Russia.
All metal body parts of the machine is made of food grade stainless steel AISI 304.
Victor
Dear Brad,
Before switching to 5 roll refiners, the first time i started using refiner conches (Macintyre 3000liter as well as smaller ones later) in 1995 at my first factory.
We chose this brand as it is known that asian refiner conches have inner linings and bars of not very wear resistant steel, versus Macintyre, which uses special grade hardened steel and grinding paddles made of slightly softer hard metal, as well as they are made in special shape and form of the grinding area, which not always can be copied by other companies.
To grind chocolate from crystal sugar on Macintyre down to 25-35 microns (by hand micrometer) it takes more than 18-20 hours. Producing chocolate with fineness of 18-20 micronsis practically impossible on these machines.
Also it is known that the refiner conche best can grind the big particles and very bad the small ones. The ball mills work quite the opposite, badly grinding the big parts and nicely- the small ones. That is why i was using for example the 3000L refiner conche in a circulation with Wiener ball mill with 1800 kg of balls, which allowed to reach the fineness of 20-22 microns (or 92-94% of the particles less than 35 microns by our lab Sympatec laser particle size analyser) in just 5 hours of circulaiton. In this case after refiner conche, ballmill, after holding tank we installed filters with extra strong natural magnets to catch all metall particles.
Approximately 3 years ago i was invited for consulting support for one factory. And one of the issues was that their new metal detector would give alarm on the chocolate, but the tasting could not determine any particles of metal. One of the lines was equipped with a chinese 500L refiner conche. It gave such a serious metal contamination of the chocolate that the metal detector would not allow it to pass, and if they did not have detection they would not know of this untill today. After installing the powerful magnet filter we were shocked of what we regularily saw. As was recommended, the chinese refiner conche was disposed and a used in good condition Macintyre conche together with a Wiener ball mill installed. This solved the issue for them.
To grind chocolate from crystal sugar on Macintyre down to 25-35 microns (by hand micrometer) it takes more than 18-20 hours. Producing chocolate with fineness of 18-20 micronsis practically impossible on these machines.
Also it is known that the refiner conche best can grind the big particles and very bad the small ones. The ball mills work quite the opposite, badly grinding the big parts and nicely- the small ones. That is why i was using for example the 3000L refiner conche in a circulation with Wiener ball mill with 1800 kg of balls, which allowed to reach the fineness of 20-22 microns (or 92-94% of the particles less than 35 microns by our lab Sympatec laser particle size analyser) in just 5 hours of circulaiton. In this case after refiner conche, ballmill, after holding tank we installed filters with extra strong natural magnets to catch all metall particles.
Approximately 3 years ago i was invited for consulting support for one factory. And one of the issues was that their new metal detector would give alarm on the chocolate, but the tasting could not determine any particles of metal. One of the lines was equipped with a chinese 500L refiner conche. It gave such a serious metal contamination of the chocolate that the metal detector would not allow it to pass, and if they did not have detection they would not know of this untill today. After installing the powerful magnet filter we were shocked of what we regularily saw. As was recommended, the chinese refiner conche was disposed and a used in good condition Macintyre conche together with a Wiener ball mill installed. This solved the issue for them.
But the level of metal saturation of the product is the main concern of my special attention to the material of the refiner'conches lining and bars as refiner conches out of all grinding machines are most metal emmitting equipment. I hope the strong magnet filters are used after each refiner conche, as one must see what they catch to get concenrned of filtering and of the quality of machines.
As opposed to metal grinders (such as ballmills, refiner-conches and other (of which the 5 roll refiners are least contaminating because of rolling process of grinding)
- Granite mills are depriving and dispossessing the chocolate of metal or other unknown wearing soft composites.
This may not be important for economy product and big industry, this is critical for premium chocolate, and even more for artisanal and specialty flavoured chocolates, or chocolate that one gives to his kids.
This is already a significant for me reason that forced of thinking of creating granite grinders. As mentioned, it is very easy to create a cheap machine for which it is obvious one uses cheap materials, but our aim was to make an absolute contamination free, handy to use professional heavy duty machine for many years of greate and safe performance. Many people find this very important now and need such a machine.
All the more that the humanity used stones for grinding for thousands of years, and only maybe last 100 years started using metal grinders 
Dear Ben,
-The max volume of one batch in our melangeur is up to 80kg (80/0,454=176 pounds)
-Our melangeur has independent suspension on each granite stone wheel with pressure of each maintained by the pneymatic cylinder of 100mm.
This cylinder generates the force at 6bar of 475 kg, that together with the weight of the wheel (50 kg) gives the total pressure of more than 500 kg per each grinding stone, totalling to 1000kg per two. The pressure is adjusted by changing the pressure via reducer. The pheumo cylinder has additional function - as shock absorber when the excessive clumps of raw material get under the granite stone, which is important on the loading phase.
The shaft is fixed in the stones without any plastic spacer which would be desintegrated quickly at such pressure force. The shaft rotates with the stones and is fixed on both sides with the slide bearings.
- The bowl, as 95% of the parts of the machine is manufactured of food grade stainless steel 304 AISI. The bottom of the bowl of the machine is made of 8mm stainless steel, from outside the drive shaft is connected, and on the inside the solid granite disc of diameter 600mm (23.62 inch) and 30mm (1.18inch) thick is fixed.
- The drive of 3 kwt (4 ph) is used with a big turning torque, which allows to make the loading without fear of stopping the the bowl of overloading the drive.
- We use Siemens electronic components.
- The material of the wheels and base - Hard Dencity Granite, made from the solid stone on CNC machine ensuring high precision.
Unfortunately, the self-cost of our melangeur a few times higher than 5000 usd and we cannot sell it less than 25 000 USD by economical reasons.
Our melangeur was developed and manufactured for internal use for our own projects. After i have shown our melangeur on Youtube we started getting many enquires.
After some time of contemplation i decided to allow it to be sold on the market.
About indian melangeurs, i have used Santana 11s but besides break downs discovered that it is equipped with some soft stone, or some artificial composite.
That was demonstrated to me by the stone expert when he could pry off some pieces of stone on the side of it. It would be impossible to do on the granite as it is stronger than steel.
- By the way - does anyone know what exact this material is?
We have contacted the mentioned companies for the 65 pound melangeur details. But besides the price that was different than 5000 usd and was closer to 10 thousand did not receive any technical information that i was requesting. This was the reason that made me think of developing own melangeur.
This machine is designed for professional quality and reliability and there are people that are looking for this as in any other product.
P.S. about pricey or cheap. For the years in business i am used to the understanding that if the equipment pays off within 1-3 years it is acceptable.
If we look from this perspective to our melangeur, then it can pay off within one month if the following is taken: One load of 75 kg (~170lbs) is produced and conched in 48 hours,
making totally ~ 1125 kg (~2480lbs)/month. if the finished product is positioned as super premium at level of 100 usd/kg the monthly production on this melangeur at this cost in finished product may total as 112 500 usd. I fully understand all conventionality of such an "on a napkin" calculation, but this also makes us realize if one wants to spare on the quality of professional tools and equipment.
There is always a cheaper product, material, component, but compromising with quality or materials or components is not in our policy.
We have taken best proven components and materials and implemented in a heavy duty and reliable and handy to use professional tool that also guaranteed does not wear off any material in the artisan chocolate, even in the small quantities. And many are appreciating and want all these properties in the machine of a different level.
Dear All.
The machine is ready and we are processing several contracts.
Currently we have also made a batch of few machines, for which control
cabinets will be done according to customer's requirements.
(One is ready assembled for 220V 1 phase) for rest it will take 1,5-2 months
for cabinet assembling. So next 3 new orders can be done in 2 months instead
of standard 4 month lead time.
The machine is made of 304 food grade stainless steel and stones and base of
hard granite all precise laser cut.
So, we have got a Heavy Duty machine for Professional production of up to 80
kg batches of chocolate.
For any additional technical information you can visit our site
http://www.kudvic.com/en/oborudovanie.html
Kind regards,
Victor Kudryavtsev
http://www.kudvic.com
https://www.youtube.com/user/Kudvic/videos?view=0&sort=dd&live_view=500&flow
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https://www.facebook.com/Kudvic2
updated by @Victor Kudryavtsev: 11/22/15 13:20:39