Conche, tempering and filling in chocolate production
Further processing of chocolate mass to the final product
![Conche, tempering and filling in chocolate production (mp-alll/en-gb) Conche, tempering and filling in chocolate production](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-02-mp;no-03-mp/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_auto/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling)
The chocolate is stirred and heated in a conche tank up to around 90°C. The conche is a container with rotating knives (arms) that move in a circle and keep the chocolate mass in a liquid state through frictional heat. By stirring and heating the fat is released and homogeneously distributed, creating a soft, liquid-like flavoured mass. Due to the oxygen and the heat, moisture is removed from the mass, so that the moisture content in the chocolate drops to below 1%. Unwanted odours and aromas (e.g. acetaldehyde, acetone, butanol, ethanol, propanol, ethyl acetate, methanol, diacethyl) are discharged. The subsequent tempering or pre-crystallisation is carried out to achieve a beautiful surface, a firm break and further processing to optimise the required qualities of the chocolate. Tempering takes place in a container that cools the chocolate mass to below 29°C and then, depending on the type of chocolate, reheats it to 30°C or 32°C. Finally the chocolate is poured into its final shape, cooled and packaged.
For the instrumentation of these process steps, KROHNE offers perfectly suitable devices for temperature, level and flow measurement. For example, high-performance straight tube Coriolis flowmeters can precisely measure the mass flow of liquid chocolate. Fast, very precise OPTITEMP temperature sensors and continuous and non-contact OPTIWAVE FMCW radar level measuring devices with a flush hygienic lens antenna can also be used to monitor the temperature and tank contents.
Process details
Conche, tempering and filling in chocolate production
![Conche, tempering and filling in chocolate production (mp-alll/en-gb) Conche, tempering and filling in chocolate production](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-02-mp;no-03-mp/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
![Conche, tempering and filling in chocolate production – Level measurement storage tank (mp-hl-01/en-gb) Conche, tempering and filling in chocolate production – Level measurement storage tank](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-01-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Moving surface through agitator
Recommended products and solutions:
OPTIWAVE 3500
- Continuous, non-contact level measurement in small and narrow vessels, small storage tanks and agitated tanks
- 80 GHz radar, flush-mounted Lens antenna
- Measuring range: 0…50 m / 164 ft
- -40…+150°C / +302°F; -1…25 barg / -14.5…362 psig
![Conche, tempering and filling in chocolate production – Temperature control tank (mp-hl-02/en-gb) Conche, tempering and filling in chocolate production – Temperature control tank](https://dam.krohne.com/pg_name:illustration;no-02-mp;no-02-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Critical for cystallisation point
Recommended products and solutions:
OPTITEMP TRA-H61
- G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Stainless steel thermowell with reduced tip (FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-H65
- Welded clamp connection
- Stainless steel thermowell with reduced tip (3A certified, FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-C61
- Hygienic G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Built-in transmitter and stainless steel sheath (FDA, EC1935/2004 conform, optional IP69)
- -50…+200°C / -58…+392°F
OPTITEMP TRA-C65
- Welded clamp connection
- Built-in transmitter and stainless steel sheath (3A certified, FDA-, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+392°F
![Conche, tempering and filling in chocolate production – Mass flow measurement chocolate (mp-hl-03/en-gb) Conche, tempering and filling in chocolate production – Mass flow measurement chocolate](https://dam.krohne.com/pg_name:illustration;no-03-mp;no-03-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- High viscosity and density
- Handling of air entrainment
Recommended products and solutions:
OPTIMASS 7400
- High accuracy (±0.1%), for viscous, aggressive or shear-sensitive media; maintains operation over a wide range of gas fractions and complex flow conditions (EGMTM)
- CT: OIML R117, MI-005; API; hygienic certifications
- Flange: DN10…100 / ½…4", max. PN100 / ASME Cl 600; others
- 3 x 4…20 mA, HART®7, Modbus, FF, Profibus-PA/DP, PROFINET, EtherNet/IP™, Bluetooth®
Conche, tempering and filling in chocolate production
![Conche, tempering and filling in chocolate production (mp-alll/en-gb) Conche, tempering and filling in chocolate production](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-02-mp;no-03-mp/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
![Conche, tempering and filling in chocolate production – Level measurement storage tank (mp-hl-01/en-gb) Conche, tempering and filling in chocolate production – Level measurement storage tank](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-01-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Moving surface through agitator
Recommended products and solutions:
OPTIWAVE 3500
- Continuous, non-contact level measurement in small and narrow vessels, small storage tanks and agitated tanks
- 80 GHz radar, flush-mounted Lens antenna
- Measuring range: 0…50 m / 164 ft
- -40…+150°C / +302°F; -1…25 barg / -14.5…362 psig
![Conche, tempering and filling in chocolate production – Temperature control tank (mp-hl-02/en-gb) Conche, tempering and filling in chocolate production – Temperature control tank](https://dam.krohne.com/pg_name:illustration;no-02-mp;no-02-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Critical for cystallisation point
Recommended products and solutions:
OPTITEMP TRA-H61
- G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Stainless steel thermowell with reduced tip (FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-H65
- Welded clamp connection
- Stainless steel thermowell with reduced tip (3A certified, FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-C61
- Hygienic G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Built-in transmitter and stainless steel sheath (FDA, EC1935/2004 conform, optional IP69)
- -50…+200°C / -58…+392°F
OPTITEMP TRA-C65
- Welded clamp connection
- Built-in transmitter and stainless steel sheath (3A certified, FDA-, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+392°F
![Conche, tempering and filling in chocolate production – Mass flow measurement chocolate (mp-hl-03/en-gb) Conche, tempering and filling in chocolate production – Mass flow measurement chocolate](https://dam.krohne.com/pg_name:illustration;no-03-mp;no-03-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- High viscosity and density
- Handling of air entrainment
Recommended products and solutions:
OPTIMASS 7400
- High accuracy (±0.1%), for viscous, aggressive or shear-sensitive media; maintains operation over a wide range of gas fractions and complex flow conditions (EGMTM)
- CT: OIML R117, MI-005; API; hygienic certifications
- Flange: DN10…100 / ½…4", max. PN100 / ASME Cl 600; others
- 3 x 4…20 mA, HART®7, Modbus, FF, Profibus-PA/DP, PROFINET, EtherNet/IP™, Bluetooth®
Requirements:
- Moving surface through agitator
Recommended products and solutions:
OPTIWAVE 3500
Radar (FMCW) level transmitter for liquids with hygienic requirements
Conche, tempering and filling in chocolate production
![Conche, tempering and filling in chocolate production (mp-alll/en-gb) Conche, tempering and filling in chocolate production](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-02-mp;no-03-mp/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
![Conche, tempering and filling in chocolate production – Level measurement storage tank (mp-hl-01/en-gb) Conche, tempering and filling in chocolate production – Level measurement storage tank](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-01-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Moving surface through agitator
Recommended products and solutions:
OPTIWAVE 3500
- Continuous, non-contact level measurement in small and narrow vessels, small storage tanks and agitated tanks
- 80 GHz radar, flush-mounted Lens antenna
- Measuring range: 0…50 m / 164 ft
- -40…+150°C / +302°F; -1…25 barg / -14.5…362 psig
![Conche, tempering and filling in chocolate production – Temperature control tank (mp-hl-02/en-gb) Conche, tempering and filling in chocolate production – Temperature control tank](https://dam.krohne.com/pg_name:illustration;no-02-mp;no-02-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Critical for cystallisation point
Recommended products and solutions:
OPTITEMP TRA-H61
- G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Stainless steel thermowell with reduced tip (FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-H65
- Welded clamp connection
- Stainless steel thermowell with reduced tip (3A certified, FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-C61
- Hygienic G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Built-in transmitter and stainless steel sheath (FDA, EC1935/2004 conform, optional IP69)
- -50…+200°C / -58…+392°F
OPTITEMP TRA-C65
- Welded clamp connection
- Built-in transmitter and stainless steel sheath (3A certified, FDA-, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+392°F
![Conche, tempering and filling in chocolate production – Mass flow measurement chocolate (mp-hl-03/en-gb) Conche, tempering and filling in chocolate production – Mass flow measurement chocolate](https://dam.krohne.com/pg_name:illustration;no-03-mp;no-03-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- High viscosity and density
- Handling of air entrainment
Recommended products and solutions:
OPTIMASS 7400
- High accuracy (±0.1%), for viscous, aggressive or shear-sensitive media; maintains operation over a wide range of gas fractions and complex flow conditions (EGMTM)
- CT: OIML R117, MI-005; API; hygienic certifications
- Flange: DN10…100 / ½…4", max. PN100 / ASME Cl 600; others
- 3 x 4…20 mA, HART®7, Modbus, FF, Profibus-PA/DP, PROFINET, EtherNet/IP™, Bluetooth®
Requirements:
- Critical for cystallisation point
Recommended products and solutions:
OPTITEMP TRA-H61
Resistance (RTD) temperature assembly for hygienic applications
OPTITEMP TRA-H65
Resistance (RTD) temperature assembly for hygienic applications
Conche, tempering and filling in chocolate production
![Conche, tempering and filling in chocolate production (mp-alll/en-gb) Conche, tempering and filling in chocolate production](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-02-mp;no-03-mp/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
![Conche, tempering and filling in chocolate production – Level measurement storage tank (mp-hl-01/en-gb) Conche, tempering and filling in chocolate production – Level measurement storage tank](https://dam.krohne.com/pg_name:illustration;no-01-mp;no-01-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Moving surface through agitator
Recommended products and solutions:
OPTIWAVE 3500
- Continuous, non-contact level measurement in small and narrow vessels, small storage tanks and agitated tanks
- 80 GHz radar, flush-mounted Lens antenna
- Measuring range: 0…50 m / 164 ft
- -40…+150°C / +302°F; -1…25 barg / -14.5…362 psig
![Conche, tempering and filling in chocolate production – Temperature control tank (mp-hl-02/en-gb) Conche, tempering and filling in chocolate production – Temperature control tank](https://dam.krohne.com/pg_name:illustration;no-02-mp;no-02-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- Critical for cystallisation point
Recommended products and solutions:
OPTITEMP TRA-H61
- G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Stainless steel thermowell with reduced tip (FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-H65
- Welded clamp connection
- Stainless steel thermowell with reduced tip (3A certified, FDA, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+390°F
OPTITEMP TRA-C61
- Hygienic G½ thread with VARIVENT®, DIN 11851, SMS 1145 and other hygienic adapters
- Built-in transmitter and stainless steel sheath (FDA, EC1935/2004 conform, optional IP69)
- -50…+200°C / -58…+392°F
OPTITEMP TRA-C65
- Welded clamp connection
- Built-in transmitter and stainless steel sheath (3A certified, FDA-, EC1935/2004 conform; optional IP69)
- -50…+200°C / -58…+392°F
![Conche, tempering and filling in chocolate production – Mass flow measurement chocolate (mp-hl-03/en-gb) Conche, tempering and filling in chocolate production – Mass flow measurement chocolate](https://dam.krohne.com/pg_name:illustration;no-03-mp;no-03-hl/l_im-detailed-process-illustration:food-beverage-industry:chocolate-conche-tempering-filling/pg_name:captions-en-gb/e_colorize,co_rgb:455c6e/fl_layer_apply/w_1920/q_auto/dpr_auto/f_auto/d_im-other:image-not-available.png/im-detailed-process-illustration/food-beverage-industry/chocolate-conche-tempering-filling.png)
Requirements:
- High viscosity and density
- Handling of air entrainment
Recommended products and solutions:
OPTIMASS 7400
- High accuracy (±0.1%), for viscous, aggressive or shear-sensitive media; maintains operation over a wide range of gas fractions and complex flow conditions (EGMTM)
- CT: OIML R117, MI-005; API; hygienic certifications
- Flange: DN10…100 / ½…4", max. PN100 / ASME Cl 600; others
- 3 x 4…20 mA, HART®7, Modbus, FF, Profibus-PA/DP, PROFINET, EtherNet/IP™, Bluetooth®
Requirements:
- High viscosity and density
- Handling of air entrainment