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Machining process of chocolate

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2017-07-20
Cocoa beans dry storage by raw material for chocolate factory purchases, started the process. It can be divided into steps such as baking, crushing, blending and grinding, refining, deacidification and tempering.

The crushed cocoa beans, cocoa bean in "(Cocoa butter) become the outflow of paste, used for medical and cosmetic purposes; the remaining residue after cocoa rolling, a chocolate cocoa paste" raw materials "(Cocoamass); after blending and grinding, began to have a bitter chocolate sweet milk, respectively.

Calories: chocolate is a high calorie food, can quickly supplement the energy needed by the body. YOQ CHOCOLATE MACHINERY the most popular automatic chocolate depositor machine.
Fat: Chocolate protein content is relatively low, but fat content is higher.

Chocolate production can be divided into two parts, one for cocoa beans, and the other for cocoa beans, baking.

The last three steps are the key to determining the quality of chocolate. Through refining, chocolate has a smooth mouthfeel, while the acid removes the sour taste of chocolate. YOQ CHOCOLATE MACHINERY provide automatic chocolate coating pan machine.

The final tempering mold refers to the cooling process of heating and cooling. The shape of the chocolate is carved, and the natural luster of the chocolate is maintained by the use of temperature control and constant temperature.

High quality chocolate, these three processes must take strict control, will have a smooth moist products.

If you want to get more information, you can click Automatic Chocolate Making Machine Manufacturers.

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