caa a22 4500 46315701X CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0520-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0520-9 Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate [Elektronische Daten] [Siegfried Bolenz, Elisa Kutschke, Eberhard Lipp, Annika Senkpiehl] Chocolate conching is usually still performed in a time consuming batch process. For milk chocolate, its main purpose is to remove water and to adjust flow properties. As the conch is not an efficient dryer and flow properties are mainly influenced by shear treatment, the objective of this study was to separate and optimise both processes. Prior to liquefaction, refiner flakes were dried to <0.6% of water in an oven, which allows to omit the dry phase of conching. Conventional conching of 5h was then reduced to a liquefaction process taking 20min. Alternatively, continuous processing was tested applying a high shear mixer REFLECTOR®. Sample properties were very close to a standard. Only continuous liquefaction at very high throughput resulted in slightly increased viscosity. Sensory analyses just found negligible differences. Thus neither pre-drying nor short or continuous liquefaction had a negative impact on product quality. Springer-Verlag, 2006 Milk chocolate nationallicence Conch nationallicence Reflector nationallicence Refiner flakes nationallicence Drying nationallicence Bolenz Siegfried Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut Kutschke Elisa Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut Lipp Eberhard Lipp Mischtechnik GmbH, Boveristr. 40-42, 68309, Mannheim, Germany aut Senkpiehl Annika Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 153-160 1438-2377 226:1-2<153 2007 226 217 https://doi.org/10.1007/s00217-006-0520-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0520-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bolenz Siegfried Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut NATIONALLICENCE 700 1- Kutschke Elisa Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut NATIONALLICENCE 700 1- Lipp Eberhard Lipp Mischtechnik GmbH, Boveristr. 40-42, 68309, Mannheim, Germany aut NATIONALLICENCE 700 1- Senkpiehl Annika Lebensmitteltechnologie, Food Technology, Hochschule Neubrandenburg, University of Applied Sciences, Brodaer Straße 2, 17033, Neubrandenburg, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 153-160 1438-2377 226:1-2<153 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer