Optimisation of processing conditions and rheological properties using stephan mixer as conche in small‐scale chocolate processing

Summary This study investigated the suitability of S tephan mixer for use as conche during small‐scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the S tephan mixer under different temperature and time combinations and B uhler Elk'Olino conche (as reference), and the flow properties (Casson plastic viscosity, Casson yield stress and thixotropy) were studied using a shear‐rate‐controlled rheometer. Optimum settings of 65 °C for 10 min at 443  g dry conching followed by 50 °C for 15 min at 443  g wet conching in the S tephan mixer resulted in similar flow properties as the reference sample. Increasing the blade rotary speed for both dry and wet conching resulted in a decrease in flow properties. The S tephan mixer proved to be suitable for conching small‐scale (approximately 1 kg) chocolate productions and could be explored as a fast and cost‐effective method for small‐scale chocolate conching processes.