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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.

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Chocolate-covered chocolate: Swiss lotus

2017-12-13 18:06:05

On valentine's day, flowers and chocolates are all linked to valentine's day. Look at the Swiss lotus of one of the top ten brands of chocolate today. Switzerland has not only clocks and military knives but also chocolate. Let's start today with the Swiss first chocolate, the Swiss lotus.YOQ CHOCOLATE MACHINERY the most poupular chocolate equipment supplier china.

It is often said that the Swiss lotus chocolate refers to the chocolate of the company sprungli-lindt. A Swiss chocolatier who has inherited six generations of chocolate, it is also Switzerland's largest independent chocolate maker. The company has been profitable for more than 100 years and is currently selling 1.7 billion Swiss francs (about 10.1 billion yuan) worldwide, with more than six thousand employees in Europe, Asia and the United States. The growth and development of the enterprise also is not plain sailing, in the history the miracle to survive and become a 19th century high quality chocolate innovators in family-controlled Swiss chocolate maker, had to say his inner innovation ability. As Switzerland's most important newspaper, Neue Zurcher Zeitung, describes it: "to get rid of a rut is refreshing."

Lindt chocolate brands including Caffarel, Fioretto, Chirardelli Lindor, Lindt (Lindt), Nouvelle Confiserie and Swiss Tradition, covers the chocolate all related products, such as sugar, sweet almond, chocolate bars, chocolate, crackers, chocolate Easter eggs and chocolate rabbit, etc. Now whether buy from supermarkets and big games, mail order, and so on purchase of Lindt chocolate, it cover packing, or inside a single chocolate, bearing the brand name of Lindt, its license packaging since Lindt invented 1879 mixer, there is no change. And Lindt is the most important brand name, thanks to his era of invention in the chocolate industry.

The Swiss lotus has always adhered to excellent quality and excellent workmanship, starting with the selection of the finest cacao beans and continuously ensuring the quality of the products. They pay more attention to quality when choosing other ingredients. California almonds, Turkey's hazelnuts and so on, for a hundred years. The product of the spirit of craftsman is the key that distinguishes Swiss lotus from all chocolates.

In 1879, Rodolphe Lindt of Berne invented the shell-type precision mixer, making the making of chocolate a big step forward. Blender like a square metal concave box, containing a hammer rod roller, spinning, the grinding of chocolate syrup, grinding the longest up to 72 hours, with the help of grinding heat to evaporate, the smell of chocolate when such a long time of mixing, make cocoa and raw material mixing into a smooth, delicate silky silk smooth emulsion, send out a rich aroma, appear unprecedented sweet and and has the unique taste and smell of lindt. Later, lint sold the patent and manufacturing method of the blender to shipu khan for a whopping 1.5 million francs. And, of course, it's clear that spaper knows that this is an opportunity for the production of chocolate.

Dr History in 1993, Rudolf bentley, retired, an honorary chairman of the board of directors, and appointed a decent Ernst Tanner (Ernst Tanner) as chief executive, and is not affected by his father and just before this young lady loved Rudolf, Conrad s bentley (Rudolf Konrad Spruengli), namely rudolph's son, also restore to chairman. Subsequently, the company adopted an appropriate European brand strategy, the original joint venture became a subsidiary, and the production base in giseberg also took measures to reduce costs.

After 10 years of continuous improvement, and has the consistency of the production, marketing and innovation, ernst tanner's efforts have brought a series of results, and effectively maintain the independence of the history of the lotus bentley. That is why the company was not swallowed up in the merger frenzy of the early 1990s.For more information, you can click chocolate cooling tunnel company.

Today, the company is producing a wide variety of chocolates, including chocolate bars, assorted chocolates, chocolate eggs and covey. But today Lindt's chocolates may not be made by Swiss factories, and if you want to eat the Swiss chocolate, you might want to run it yourself.

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