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.
Production of chocolate starts on cocoa tree, where cocoa bean harvesting of cocoa bean crops such as cotton wool is harvested between October and December. Beans are kept between layers of banana leaves for six days so that the pulp can be removed, a method called 'hep', before being dry in the sun, was packed into chocolate making factory is.
Inside the chocolate factory, the beans are heated in a continuous roster because they travel with a conveyor belt. The time of this process varies depending on the required flavor. Once roasted properly, they are broken into small pieces and their brittle shells are removed, leaving only the beefy centers of the beans, 'Nibs', in which the cocoa necessary for chocolate production Has butter. A grinder these nibs are known as gr cocoa liquor in a thick brown liquid, which is the basis of all the chocolate products, which then mixed with different sugar and milk depending on the type of chocolate needed. is. Generally, dark chocolate contains 70% cocoa liquor, while milk and white chocolate contains 30%.
Before the liquid is squash together, this mixture is known as the 'chocolate chocolate crumb' vacuum oven. Then it is grinded between the rollers to improve the silky texture, which. Known as 'conking'. It involves kneading the mixture in giant tanks at about 46 degrees Celsius, which includes very good chocolate for more than a week. The final process is chilly, where the liquid is cooled continuously and heated in a cycle until it is a stable chocolate stability.
After this phase of the process of making chocolate, the mold can be molded, cooled and wrapped at high speeds to make products like chocolate bars. To make chocolate with a special filling, such as caramel, the interior of the bars pass through a conveyor belt and 'enroob' is done by liquid chocolate before being cooled and wrapped.
