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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 2

2017-09-27 16:45:33

Modern Cailler chocolate
In 1847, the British Francis Fry and Joseph Fry brothers added extra cocoa butter to cocoa butter and added sugar and spices to make chewable chocolate chunks, the prototype of modern chocolate. Today, chocolate is basically made up of this composition.

Towards new heights
Although solid chocolate has appeared, the taste is still not ideal.
As a drink, chocolate is very easy to add milk, but solid chocolate is not only difficult to mix with milk, but also can not be shaped.

Mr. Cailler's son-in-law, Daniel Peter, has tried many times and still can't solve the problem.
Right, his neighbor, Henri Nestle (yes, the founder of Nestle) is developing a baby food that uses condensed milk concentrates. Inspired by this, he added condensed milk to chocolate and created milk chocolate at 1875.

Due to its balanced taste, milk chocolate has become the largest consumption of chocolate varieties today. YOQ CHOCOLATE MACHINERY the most poupular small chocolate making machine manufacturer.

In 1879, another important technique, the refinement of chocolate, was invented.

The Swiss Rodolphe Lindt is committed to improving the quality of chocolate, sleepless nights studying method.

It is said that one weekend, Lindt, who was exhausted, forgot to turn off the power of the chocolate mill when he got home. On Monday, he found that the chocolate that turned for a few days became very delicate and slippery.

The study found that a series of physical and chemical reactions occurred during the grinding process, including the Maillard reaction (sugar esterification) as we know it. Now, refining is already one of the standard processes for chocolate production.

Later, Lindt's equipment and processes were bought and named after Lindt to become one of the representatives of high-end chocolate, which is known as SWISS THINS.

Rudolf lotus Rodolphe Lindt
In twentieth Century, a variety of sandwich chocolates were invented, forming a rich chocolate family today. YOQ CHOCOLATE MACHINERY provide aautomatic chocolate enrobing machine.

During World War I and World War II, chocolate was distributed as military supplies to private soldiers, and only 300 million pieces of chocolate were allotted to the United States during World War ii. Chocolate quickly became a popular food and became popular all over the world.

Of course, military chocolate taste more often than civilian, the U.S. military during World War II D by American soldiers rations Tucao for dog food". The reason is very funny, neither to save money, nor manufacturers Jerry building, but the military in order to reduce soldiers stealing, deliberately asked manufacturers to do so.

At present, the global per capita annual consumption of chocolate about 1kg, China only 0.1kg, only the global average of 1/10, the gap is not small ah. I believe a lot of people got the right answer. The highest one is Switzerland, about 9kg, ninety times that of china.

Even more embarrassing is that, now China's chocolate market has become a foreign brand of the world, high-end market do not need to say, in the mid market, Dove, FERRERO ROCHER, Hershey and so on long held the forefront of sales figures.

Looking at the domestic brands, barely among mid-range Kinde has been discontinued in the last year, a famous Xu Fuji, the golden monkey also mostly by foreign joint ventures. The remaining local brands rely mainly on behalf of cocoa butter chocolate, hard to support in the low-end market. This is a great pity for China, the world's second largest economy.

For more information, you can click suzhou ball mill refiner factory.