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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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From the food of the gods to the sweetness of the lovers 6

2017-10-09 16:48:58

Theobromine
Everyone knows it good. Its name is 3,7-, two methyl xanthine.

It excites the central nervous system, relaxes the muscles and improves the rhythm of the heart - no wonder eating chocolate causes a feeling of falling in love.

Interestingly, there are two well-known families of the xanthine family - theophylline and caffeine.

The three structures are very similar, with only one methyl difference. And they all have a hint of bitterness that makes nerve excitability work similarly.

Tea, coffee, cocoa and three drinks in the world, one is because of scientific truth in it, is really wonderful! YOQ CHOCOLATE MACHINERY provide automatic chocolate equipment.

Huang Wanchun (Flavanol)
Can promote the formation of nitric oxide in the body, thereby helping to relax the blood vessel wall and reduce blood pressure.

Tryptophan (Tryptophan)
It is a raw material for serotonin, which helps to change mood, sleep, and relieve pain.

Ethylamine (Phenethylamine)
Similar to the chemicals secreted by your brain when you are in love, it gives you pleasure and a sense of love. All of the chocolate's active ingredients are in the tan, so white chocolate, which contains only cocoa butter, has no effect.

In addition, because cocoa butter itself does not taste, the white chocolate in the sugar does not need to neutralize the bitterness of theobromine and other ingredients, so white chocolate will taste more sweet. YOQ CHOCOLATE MACHINERY the most poupular chocolate cooling tunnel company.

Chocolate, of course, has a bad side.
The first is high fat, which usually contains 30 - 60% cocoa butter, and a high proportion of saturated fatty acids in cocoa butter, about 60%, even more than lard.

Followed by high sugar, chocolate sugar content is usually 30 - 50%.

These two indicators show that chocolate is a high calorie food, eating without restraint is likely to lead to obesity and dental caries.

They do have low sugar, low fat chocolate. It's healthy. But the price is high, and most people don't get used to it, so we need to make a choice between good food and good health.

The chocolate products on the market are rich and varied. How do you judge their quality?

If you open the package, will see that high quality chocolate has a bright surface smooth, no bubbles, no frost, a crisp sound broke, smells rich cocoa flavor.

And taste, high quality chocolate will suddenly become soft, melting, exquisite, smooth tongue.

In many cases, can not open the chocolate observation and try to eat, then, read the label is very important.

The total cocoa / cocoa solids and the amount of cocoa butter indicate the quality. There is a need to pay attention to is the order of the list of ingredients, usually in accordance with content ranging from high to low, if the sugar in the front row, so sure is sweet, if the ingredients appeared before a few vegetable oil, it is cocoa butter chocolate.

At the same time, we should also pay attention to the date of production, the better the date, the longer the placement of the quality will also have an impact. Especially after the high temperature, chocolate prone to white fat cream, not only ugly appearance, taste will become very poor.

Of course, the variety of chocolate tastes different, and it is difficult to judge which kind of chocolate is the good. Sometimes, however, too much consideration is a burden. For individuals, their favorite chocolate is the good.

Finally, share a line in the movie "Agam": "life is like a box of chocolates. You never know what you're gonna get."

For more information, you can click automatic chocolate coin wrapper.