{"id":14739,"date":"2023-02-28T21:23:52","date_gmt":"2023-03-01T02:23:52","guid":{"rendered":"https:museodelchocolate.com.co\/?p=14739"},"modified":"2024-12-18T15:43:15","modified_gmt":"2024-12-18T20:43:15","slug":"14739-2","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/14739-2\/","title":{"rendered":"M\u00c1QUINA CONCHADORA DE CHOCOLATE"},"content":{"rendered":"
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LUGAR DE ORIGEN:<\/strong><\/p>\n\n\n\n

Suiza, Berna<\/p>\n\n\n\n

DESCRIPCI\u00d3N:<\/strong><\/p>\n\n\n\n

En este proceso se amasa y se agita la pasta de cacao para producir las reacciones de caramelizaci\u00f3n, mejorar la calidad, aroma y sabor del cacao mediante la presi\u00f3n generada por piedras de granito o rodillos.<\/p>\n\n\n\n

LUGAR CON MAYOR EXPORTACI\u00d3N:<\/strong><\/p>\n\n\n\n

Europa, Asia<\/p>\n\n\n\n

CANTIDAD DE PRODUCTO X CICLO:<\/strong> 25 Kg<\/p>\n\n\n\n

VOLTAJE PROMEDIO<\/strong>: 220 V<\/p>\n\n\n\n

POTENCIA:<\/strong> 2,0 Kw<\/p>\n\n\n\n

TAMA\u00d1O PROMEDIO:<\/strong> 86 x 78 x 118 h cm<\/p>\n\n\n\n

PESO PROMEDIO<\/strong>: 170 Kg<\/p>\n\n\n\n

MATERIAL\/T\u00c9CNICA:<\/strong> Acero Inoxidable<\/p>\n\n\n\n

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ANTECEDENTE: <\/strong><\/p>\n\n\n\n

Com\u00fanmente, tomar chocolate espeso y caliente en un estado l\u00edquido, era una pr\u00e1ctica seguida mucho antes de crear las pastillas y el conchado en la historia de la reposter\u00eda.<\/p>\n\n\n\n

1879:<\/strong><\/p>\n\n\n\n

El gran inventor y chocolatero suizo Rudolf Lindt promovi\u00f3 un nuevo proceso para la fabricaci\u00f3n del chocolate por medio de la reconocida m\u00e1quina conchadora. Su teor\u00eda se traslada a su f\u00e1brica mediante un \u201cdescuido o error\u201d. El inventor
repos\u00f3 trozos de chocolate en una batidora un fin de semana, dando como resultado, una mezcla totalmente diferente a las dem\u00e1s. Este proceso fue totalmente aceptado y puesto en pr\u00e1ctica en las diferentes f\u00e1bricas de chocolate durante d\u00e9cadas.<\/p>\n\n\n\n

EL CONCHADO:<\/strong><\/p>\n\n\n\n

El proceso de conchado comienza luego de obtener el cacao molido y mezclado con algunos ingredientes como leche y az\u00facar. El tiempo requerido para este proceso, da como resultados, una mezcla de muy buena calidad, disolviendo cualquier escape o grumo de la masa para conseguir una textura totalmente suave para ser consumida.<\/p>\n\n\n\n

FASES DE SU PROCESO:<\/strong><\/p>\n\n\n\n

FASE SECA:<\/strong><\/p>\n\n\n\n

Su objetivo consiste en eliminar o evaporar tanto el agua que se acumula de los componentes o ingredientes de la mezcla, como algunos elementos vol\u00e1tiles (sustancias que tienden a evaporarse) de la fruta.<\/p>\n\n\n\n

FASE PL\u00c1STICA:<\/strong><\/p>\n\n\n\n

Durante su proceso, se lleva a cabo reacciones qu\u00edmicas que dan a conocer el nombre de su fase \u201cpl\u00e1stica\u201d. Se plante\u00f3 de esta forma, debido a los cambios f\u00edsicos que presentaba la masa de chocolate. La mezcla se convierte en pasta, pero, a medida que es cubierta con manteca de cacao, esta regresa a su estado l\u00edquido. El paso a seguir, est\u00e1 relacionado con el tipo de chocolate, la temperatura graduada en las diferentes m\u00e1quinas de chocolate y el tiempo. Este \u00faltimo est\u00e1 relacionado con factores como la calidad y cantidad de granos usados.<\/p>\n\n\n\n

FASE L\u00cdQUIDA:<\/strong><\/p>\n\n\n\n

Siendo esta la fase m\u00e1s corta, se tendr\u00e1 en cuenta los cambios de textura y viscosidad debido al trabajo cont\u00ednuo realizado por las m\u00e1quinas y la a\u00f1adidura de la manteca de cacao a la mezcla, para as\u00ed, finalizar con los
mejores resultados.<\/p>\n\n\n\n

DURACI\u00d3N DEL CONCHADO<\/strong>: 12 – 78 h<\/p>\n\n\n\n

TEMPERATURA:<\/strong> 50\u202f\u00b0C<\/p>\n\n\n\n

AUTOR<\/strong>: Rudolf Lindt
DATO CURIOSO:<\/strong><\/p>\n\n\n\n

Varios afirman que el nombre otorgado al agitador de la m\u00e1quina, proviene de la figura fabricada para el primer contenedor en forma de concha de molusco.
<\/p>\n<\/div>\n<\/div>\n\n\n\n

BIBLIOGRAF\u00cdA:<\/strong><\/p>\n\n\n\n

CONSTRUCCI\u00d3N DE M\u00c1QUINA DOSIFICADORA DE CHOCOLATE CARLOS FELIPE MORENO C\u00c1RDENAS ANDR\u00c9S FELIPE ANGARITA DAZA UNIVERSIDAD TECN. (n.d.). CORE. Retrieved October 11, 2022, from https:\/\/core.ac.uk\/download\/pdf\/71398879.pdf<\/p>\n\n\n\n

Molino conchadora para cacao y frutos secos con piedras giratorias y cuba basculante – 25 KG con muelas de piedra. (n.d.). La Casa del Chef. Retrieved October 11, 2022, from https:\/\/lacasadelchef.net\/chocolate\/refinadoras-molinos-y-conchadoras-de-chocolate-y-frutos secos\/molino-basculante-parafrutos-secos-y-cacao-con-muela-de-piedra-25-kg.html<\/p>\n\n\n\n

Preguntas Frecuentes | Resolvemos tus Dudas Lindt M\u00e9xico. (n.d.). Lindt Chocolate. Retrieved October 11, 2022, from https:\/\/www.lindt.com.mx\/preguntas-frecuentes-lindt<\/p>\n\n\n\n

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Te invitamos a visitar nuestra p\u00e1gina web por medio del siguiente
link o nuestra tienda f\u00cdsica para ver algunas de las opciones de
m\u00e1quinas conchadoras de chocolate que tenemos para ti.<\/p>\n\n\n\n

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http:\/\/museodelchocolate.com.co\/shop\/<\/a><\/p>\n\n\n\n

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FICHA DE REGISTRO: MDC.CON<\/p>","protected":false},"excerpt":{"rendered":"

LUGAR DE ORIGEN: Suiza, Berna DESCRIPCI\u00d3N: En este proceso se amasa y se agita la pasta de cacao para producir las reacciones de caramelizaci\u00f3n, mejorar la calidad, aroma y sabor del cacao mediante la presi\u00f3n generada por piedras de granito o rodillos. LUGAR CON MAYOR EXPORTACI\u00d3N: Europa, Asia CANTIDAD DE PRODUCTO X CICLO: 25 Kg […]<\/p>\n","protected":false},"author":1,"featured_media":17725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[302],"tags":[],"class_list":["post-14739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-salud-recetas"],"yoast_head":"\nM\u00c1QUINA CONCHADORA DE CHOCOLATE - Museo del chocolate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/museodelchocolate.com.co\/en\/14739-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M\u00c1QUINA CONCHADORA DE CHOCOLATE - Museo del chocolate\" \/>\n<meta property=\"og:description\" content=\"LUGAR DE ORIGEN: Suiza, Berna DESCRIPCI\u00d3N: En este proceso se amasa y se agita la pasta de cacao para producir las reacciones de caramelizaci\u00f3n, mejorar la calidad, aroma y sabor del cacao mediante la presi\u00f3n generada por piedras de granito o rodillos. 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