The aim of homogenisation is to attain a more even particle size or a more homogeneous blend of materials. It is, for example, applied to whole milk
to reduce the size of fat globules so that they stay evenly divided in the milk, thereby preventing skimming of the fat. The liquid (whole milk) is pressed under high pressure
(200 -300 bar) through a small orifice.
Conching is a special method of kneading used in the chocolate industry. The molten chocolate mass is placed in a special trough-shaped vessel and is kneaded by a granite roller moving slowly back and forth. The aim of conching is to reduce the viscosity of the mass and to improve flavour and texture.