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In chocolate production, the conching of ingredients is a basic and important part. The cocoa liquor made by the initial grinding, the processed sugar powder, plus a certain amount of cocoa butter, milk powder, seasoning, surfactants and spices, etc. They are further ground, called conching. Why is Conching Important? The cocoa mass or powdered sugar that has been ground only has large particles and has a rough feeling after entering the oral cavity. Therefore, it must be finely ground to make the particles smaller. When the particles of the refined material are between 18-23 microns, the chocolate will not have a grainy feeling after entering the human mouth, so this is a necessary requirement. Why is Conching Important The Chocolate Conching Process: In the conching process, mechanical extrusion and friction are used to make the material particles smaller (cocoa liquor, powdered sugar, cocoa butter, milk powder, etc.). Until the average particle size of the material particles reaches 18-23 microns, the chocolate sauce can meet the technical...

On August 18, 2021, the customer's chocolate melting machine ordered by a British customer is produced and will soon be shipped to the UK. This machine has a capacity of 500L, uses electric heating, a power of 6kw, and automatic temperature control. Chocolate Melting Machine in UK This British client is currently engaged in the chocolate business and has his own factory and shop website. The products are mainly dark chocolate chunks and milk chocolate chunks, which are sold to local retail stores and supermarkets. This chocolate melter machine is mainly used to replace current equipment and upgrade. I believe this equipment of ours will definitely help our customers' chocolate business. We will provide service for each of our customers for life, so that you have no worries. Introduction of Chocolate Melter Machine UK The melting pot is special equipment for melting oil before chocolate production. It can melt solid cocoa butter and cocoa mass into liquid. The chocolate melting machine has a water layer, and...

In July 2021, our 5 chocolate tempering machines were sold to Australia, each with a capacity of 250kg/h. The shipment has been completed and is waiting for the customer to receive the goods. This client is a well-known importer and exporter in Australia, mainly providing various food processing machinery for local enterprises. There are many local chocolate factories, so chocolate machinery is very popular. The customer imported 5 chocolate tempering machines for sale in Australia at a time. Chocolate Tempering Machine for Sale Australia Structure of Chocolate Tempering Machine Australia It is mainly composed of temperature control center, cold and hot water circulation pipeline system, circuit system including temperature sensor and solenoid valve, heating, refrigeration, cabinet, etc. (The refrigeration system is an optional part, and the customer decides whether to choose it or not). Function of the Chocolate Tempering Machine for Sale Australia This machine is specially designed for natural chocolate production according to the characteristics of natural cocoa butter and cocoa butter-like tempering oil. The chocolate...

In June 2021, a South African foreign trader placed an order for 4 chocolate melangers, each with a volume of 40L. The production has been completed on time and will be shipped soon. Our partner has been engaged in machinery trading for many years and has many small-scale chocolate maker customers in South Africa, so he will sell these chocolate melanger machines locally. Chocolate Melanger for Sale South Africa Chocolate Melanger for Sale South Africa It is mainly used for the refining of chocolate raw materials or mixtures such as cocoa butter, cocoa powder, sugar powder, and milk powder. This equipment can effectively control the temperature of the chocolate slurry to ensure the quality and taste of the chocolate. It is a necessary equipment in a chocolate workshop or a chocolate factory. Advantages of Chocolate Melanger Machine: It has multiple functions such as mixing, fine grinding, refining, dehydration, deodorization, dilution, and emulsification.Fine grinding can make the fineness of the material reach 15-20 microns, making the taste...

One of our 40L chocolate melanger has been shipped to Canada. It is expected that the customer will receive the machine in September next month. We will track the transportation of the machine in full to ensure that the chocolate melanger machine arrives safely and on time. 40L Chocolate Melanger Canada This Canadian partner is called Charles. He currently owns a handmade chocolate workshop that makes chocolates in various cute shapes and has a history of 5 years. Now his chocolate conche needs to be updated because the output is too small, so he found us. The Function of Chocolate Melanger Canada: The pre-treated various raw materials are thoroughly mixed.The chocolate melanger machine has the function of fine grinding to make the material reach a certain fineness. Most of the materials have a fineness of 15-20 microns, which will make the taste smooth and smooth.Grinding can reduce the moisture in the ingredients so that the moisture content does not exceed 1%Mix the spices evenly,...

White chocolate does not contain cocoa powder, but the cocoa butter content is not less than 20%. The content of dairy products and powdered sugar is relatively large, and the sweetness is high. In the production process, some factories do not use cocoa butter, but will use "cocoa butter substitutes" instead of cocoa butter. Here is how to make white chocolate without cocoa butter. How to Make White Chocolate Without Cocoa Butter White Chocolate Substitute Recipe Cocoa butter, sugar, lactose, whey powder, skimmed milk powder, whole milk powder, soy lecithin, vanillin. Cocoa Butter Substitute: It is a substitute for natural cocoa butter, with low price and abundant resources. Its physical properties are close to cocoa butter, and there is no need to adjust the temperature during the chocolate manufacturing process, which simplifies the process.Sugar: In chocolate and its products, it mainly plays two major roles in stabilizing the matrix and adjusting the flavor.Whey powder, skimmed milk powder, and whole milk powder are collectively called milk...

Chocolate moulding refers to the rapid transformation of chocolate material from fluid to stable solid. After the molding process, the chocolate product will obtain the best quality of gloss, fragrance and structure. The following will mainly introduce the chocolate moulding process and equipment in the chocolate factory. Required Equipment: Choose a mold that meets the casting requirements. Common is the polycarbonate chocolate molds. A chocolate depositing machine with good performance. The cooler ensures that the chocolate is demoulded normally. Continuous Chocolate Moulding Process Step 1 Grind, refine and temper the chocolate. Step 2 The temperature-regulated chocolate material is sent to the mold casting machine, the temperature of the material is maintained by the jacket heating device of the hopper, and the material is accurately and quantitatively injected into the lower mold plate through the piston; Step 3 The mold plate enters the vibration zone composed of a group of vibration devices. The mold plate is used on the vibrator with adjustable frequency and amplitude to remove the bubbles in...

Conching and tempering chocolate are both very important parts of chocolate production, which directly determine the quality of chocolate. Let us take a look at the conching and tempering process in the chocolate factory. Conching Chocolate What is Conching Chocolate? Conching definition: The material undergoes continuous mechanical mixing, kneading and shearing, so that the material particles are further broken and reduced. Therefore, the process of conching chocolate is through continuous mechanical collision and friction, the particle shape of cocoa and sugar becomes smoother, thereby improving the taste of chocolate. The chocolate produced by long conching process will have some characteristics: 1. The low water content is directly reflected in the quality and shelf life of the chocolate. Comparison of water content: 1.19% before conching; 0.95% after 24 hours of conching; 0.91% after 72 hours of conching. 2. Chocolate has a good smooth and delicate taste. After the chocolate material is refined, its particles are further reduced, and the material particles are evenly dispersed and reorganized. At the same time,...

Chocolate Product Description: Chocolate products usually refer to these products: Use a variety of candies, nuts or rice noodle products as the core, and then cover the surface with different types of chocolate in different processes; Inject different core materials between different types of chocolate; Mix various nuts on the outside of different types of chocolate. Different Types of Chocolate Products: According to the different composition and production technology, chocolate candies can basically be divided into the following types: (1) Filled chocolate Internationally, the name of the filled chocolate is regulated. Any product with less than 60% of the outer layer of chocolate is called chocolate candies, such as chocolate bonbons, chocolate nougats, etc.; Products that use more than 60% of the outer layer of chocolate are called chocolates, such as milk almond syrup chocolate, apple jam chocolate and so on. (2) Chocolate with nuts All kinds of whole, half or broken nuts are mixed with pure chocolate in a certain proportion, and then produced by the...

The chocolate manufacturing process typically involves several steps, which may vary slightly depending on the specific type of chocolate being produced. Here is a general overview of the process: Feeding → mixing → fine grinding → refining (spices, phospholipids) → sieving → heat preservation → temperature adjustment → casting molding → vibration → cooling and hardening → demoulding → selection → packaging The above is usually a complex chocolate manufacturing process designed into the factory. The process can usually be summarized into 6 stages: raw material pretreatment, mixing, grinding, conching, tempering and molding. 1. Pretreatment of Raw Materials (1) Cocoa liquor, cocoa butter, and cocoa butter substitutes are solid at room temperature. They need to be melted before being mixed and finely ground. (2) The crystalline particles of granulated sugar are of different sizes. The granulated sugar should be pulverized to a certain fineness, which is beneficial to the mixing, grinding and refining of the materials, and it can also make the fineness of the...