Suzhou Asia-Europe Bridge Food Machinery Co., Ltd.
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 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 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 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.
From cacao to chocolate
The Cacao Bean
Cocoa originates from the cacao tree in wet tropical countries. The cocoa production territories are concentrated around the equator e.g.: Ivory Coast, Ecuador, Brazil Ghana and Zaire.
The cocoa pod is 15-30 cm long and has a red or yellow color. Each pod contains 25-50 seeds or beans. Cacao trees produce pods throughout the year, but large harvests occur twice annually and may take weeks to complete.
Harvesting
There are no machines for harvesting cacao. Instead, workers must harvest the pods by hand, using short, hooked blades mounted on long poles to reach the highest fruit. The pods’ thick shells are then opened and the pulp-covered cacao beans are scooped out.
The Fermenting
The beans are then fermented in trays or heaps on the ground and covered with banana leaves. For the next three to nine days, the seeds will ferment like wine, giving the seed their chocolate flavor. During fermentation, the beans turn a rich, deep brown. Fermented seeds are then dried in the sun, or some use special air drying equipment, to prevent mold growth. The cocoa beans are then packed into burlap sacks and shopped to chocolate and cocoa producing factories throughout the world. One of the larges chocolate producers is Callebaut in Belgium.
Cleaning and Roasting
The beans of different origin are sorted and then cleaned and roasted, which is the key to excellent chocolate flavor. The seed loses much of its moisture and turns a deep brown color. The roasting also simplified the separation of shell and nibs.
Winnowing and Crushing
Following the roasting process, the beans go through a machine called a winnower, which removes the outer hulls and separates the nibs of the beans by size. The nibs are the basic product used for chocolate production.
The nibs are then milled—crushed by heavy steel discs. This process grinds them into a thick paste called chocolate liquor.
Some of the chocolate liquor is placed to large presses, which squeezes out the cocoa butter. This fatty, yellow substance can be added to dark or milk chocolates, used as the basis for white chocolate, or used in cosmetics and medicine. The remaining solid cocoa is crushed, ground and finely sifted into cocoa powder—the product used in beverages, cooking, and baking.
Blending
Cocoa paste, cocoa butter, sugar and milk are the four basic ingredients for making chocolate. By blending these ingredients, with specific recipes, the basis of every chocolate product is made: dark chocolate, milk chocolate, and white chocolate. The extra cocoa butter keeps the chocolate solid at room temperature. This explains why chocolate doesn’t spoil—and why it melts in the warmth of your mouth.
Refining and Conching
Next, the chocolate mixture goes through a series of steel rollers which refines the chocolate and breaks down the tiny particles of cocoa, and sugar. The refined chocolate paste is poured into a vat in which a large heavy roller kneads, blends, and grinds the mixture.
In this process, called “conching”, the paste is refined again by agitating, heating and mixing, giving the chocolate a silky texture and pure characteristics. Aerating the paste allows acids and moisture to evaporate causing the bitter taste to gradually disappear and the flavor is to be fully developed.
Tempering
Finally, the refined chocolate is cooled and warmed repeatedly in a process called “tempering.” This gives chocolate its glossy sheen, and ensures that it will melt properly.
The finished chocolate is molded and packaged to be used by chocolate manufacturers to create the bars, truffles, and other fine confections that sweeten our life.
(NOTICE: This article is mainly cited from www.astorchocolate.com/ChocolateTour.html)
12/09/2016