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3. Mixing and rolling
The cocoa paste is then mixed with the other ingredients of the composition of the chocolate. This mixture produces a gritty chocolate paste which is refined further by "rolling".
The rolling mills used to have a production capacity of some ten kilograms per hour. The chocolate paste had to go several times through the mill until it reached the smoothness required. The new rolling mills of Favarger now have a production capacity of up to 800 kilograms per hour. They can refine the paste to 17 microns (1 micron = 1 thousandth of millimeter
Why such a smoothness? The tongue is extremely sensitive: it can sense grains upwards from 18 microns!
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