News

Certificate Shows

Project Case

Chocolate Block Production Line

2026-04-13 11:05:52

Chocolate block is one of the simplest and most popular chocolates. The production of chocolate block requires chocolate raw material processing equipment and molding equipment. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid fat to the mixer by pump, the cocoa powder is manually removed into the mixer to stir. In the mixer also need other ingredients of chocolate such as milk powder, whey powder, etc. The mixed mass is transported to the conche through the pump for grinding. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The pump transfer the ground mass from the conche to the holding tank for the next step of molding and production. If it is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transferred from the holding tank to the tempering machine by pump, and the tempered chocolate mass is transferred to the molding machine by pressure for forming.

Filled Chocolate Production Line

2026-04-13 11:05:15

Filled chocolate is one of many chocolate categories. Different sandwich flavors will bring a different experience to consumers. By changing the taste, you can increase the variety of chocolate. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid butter to the conche by pump. According to the formula, cocoa powder, powdered sugar, milk powder, whey powder, etc. are added to the conche in sequence. Generally, chocolate filling and chocolate have different recipes, which require two separate conche to grind. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The chocolate filling and chocolate are respectively transported to the corresponding holding tank for storage in preparation for the next step of molding. If the chocolate is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transported from the holding tank to the tempering machine by a pump, and the tempered chocolate mass is transported to the molding machine by pressure for forming. Ordinary fat chocolate can be producted by one shot molding line.

Chocolate Enrobing Production Line

2026-04-13 11:04:27

Chocolate enrobing production line is the coating of chocolate on the surface of wafers, cookies, omelets, custard pies, puffed food, etc. to enhance the taste and value of the product itself. First, the chocolate mass is ground by conche, and then the chocolate mass is transported to holding tank through pump for insulation. Then the chocolate mass transfer to coating machine hopper for storing through pump. The chocolate mass is transported to the tank on the upper part of the enrober by pump inside of the coating machine for spraying.

Chocolate Peanut Production Line

2026-04-13 11:00:07

Chocolate peanut is one of the popular chocolate products in recent years. Using simple recipe and equipment. Chocolate peanut after Chocolate coating, balancing, coloring and Polishing. First making chocolate mass by conche machine after grinding transfer to chocolate holding tank. If the customer doesn't plan to produce a chocolate slurry by himself, can also choose to buy a chocolate semi-finished product, melt the chocolate transfer to holding tank for using. Peanuts poured into the polishing machine, poured into or sprayed into the chocolate mass through the slurry system, requiring intermittent replacement of hot wind and cold wind during the coating process. Wrap the chocolate mass on the surface of the peanut. After the coating is completed, need to staticing for 24 hours then pour it into the polishing machine to carry out color and brightening oil polishing.

Contact us

Bean To Bar, and why should we eat quality chocolate?

2017-12-21 16:07:34

From beans to finished chocolate? That sounds like a path to the Barista coffee I surveyed in yunnan last year. I guess and specialty coffee, this Bean to bar of chocolate should be sought to cocoa flavor, originally this chocolate maker needs to control from the early beans, baking, all the links to the late processing.

Sure enough, you guessed it.

YOQ CHOCOLATE MACHINERY the most poupular custom chocolate bean moulding machinery.

Trying to present the original flavor of the food and minimizing the disturbance of human factors seems to be a major trend in the development of food art.

But isn't it good to have so much chocolate on the supermarket shelves? Why spend more money on these "bitter" and expensive chocolates?

Because technically, you're not eating chocolate at all.

Everyone knows that chocolate should be made from cocoa beans. High-quality cocoa beans are expensive, and chocolate is cheap, of course there is a lot of it. Large chocolate makers such as kraft, nestle, good choice of cocoa standard is the bigger the better, the easier it is to obtain the better, but the beans of such lack of high quality cocoa flavors.We are China bar making machine manufacturer, If you need any machine, please contact us.

Second, the amount of cocoa in chocolate is low. Like coffee beans, the cocoa beans are roasted and processed, and the bitter taste of chocolate comes from the baking process. If the baking is not good, the bitter taste will overwhelm the other flavors. In theory, in view of the different beans should have different baking time and technique, but big manufacturers and don't have the time and energy to do such a fine processing, this leads to the smell of baked out is not balanced. To ensure a consistent taste, they had to add a lot of sugar, spices and other additives. However, in such a crude and crude way of processing, the unique taste of cacao beans should not be fully reflected in the final product. Sadly, 99% of consumers are accustomed to the taste of chocolate.

Real quality chocolate only USES very limited ingredients: cocoa beans, sugar, soy lecithin, and other emulsifiers. Based on the characteristics of each batch of cocoa beans, the chocolate masters make unlimited combinations of these limited materials to make each piece of pure chocolate with special flavor. Their goal is not to create thousands of tons of chocolate for the market, but to present the most delicious part of each batch to the world.

Like the steamed fish, in the Chinese food is not what all don't, we also put a little salt and shredded ginger and spring onion, but put the main purpose of these ingredients are "raises fresh", "" the food was sometimes taste, not to add more flavor. Modern people are so used to the taste of various food additives that heavy, heavy, salty takeout has ruined most people's taste buds. I used to be one of them, and I love all kinds of things. Until 2014, I spent a few months in the Tibetan area, eating boiled mutton, and sprinkled some salt, which is definitely the most delicious mutton I have ever eaten. When I got out of the Tibetan area to chengdu and went to my favorite restaurants, I was surprised to find that I had been acutely aware of the uncomfortable flavors of various additives. From then on, my diet gradually became free of oil and salt, and the food was fresh, and the less processed, the better. Dietary habits of the training is a long-term process, want to change in the food industry to develop the people dependence on the mass production of coffee, wine, chocolate, not only need to economic conditions improve, is still need a lot of coffee, wine brewing division and chocolate unremitting efforts.

There are different varieties of cocoa beans and coffee beans and wine grapes, and different types of cocoa beans taste different.

The good cocoa beans are Criollo and Trinitatrio, both of which are both small and susceptible to insects and diseases, so the yield is not high. But they all have an incomparable taste for making the good chocolate. Such cocoa makes up 20% of the world's chocolate production.

Modern people are so used to measuring the taste of chocolate, as is the taste of starbucks. Our taste buds need to be retrained to give each chocolate a different experience.For more information, you can click automatic chocolate bar production line。.

If you see here you are interested in Bean to bar, recommend a documentary for you:

Previous : Single dog's fat lover - dark chocolate? White chocolate?
Next : I love red wine. You love chocolate