{"id":1075,"date":"2021-03-27T16:59:53","date_gmt":"2021-03-27T08:59:53","guid":{"rendered":"https:\/\/www.chocolatesmachine.com\/?p=1075"},"modified":"2021-04-27T21:12:52","modified_gmt":"2021-04-27T13:12:52","slug":"chocolate-moulding-process","status":"publish","type":"post","link":"https:\/\/www.chocolatesmachine.com\/es\/chocolate-moulding-process\/","title":{"rendered":"Proceso continuo de moldeo del chocolate"},"content":{"rendered":"<p>El moldeado del chocolate se refiere a la r\u00e1pida transformaci\u00f3n del material de chocolate de fluido a s\u00f3lido estable. Tras el proceso de moldeado, el producto de chocolate obtendr\u00e1 la mejor calidad de brillo, fragancia y estructura.<\/p>\n<p>A continuaci\u00f3n se presenta principalmente el proceso de moldeado del chocolate y el equipo de la f\u00e1brica de chocolate.<\/p>\n<h4><strong>Equipo necesario:<\/strong><\/h4>\n<ul>\n<li>Elija un molde que cumpla los requisitos de fundici\u00f3n. Son comunes los moldes de policarbonato para chocolate.<\/li>\n<li>A <a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-depositor-machine\/\">m\u00e1quina depositadora de chocolate<\/a> con un buen rendimiento.<\/li>\n<li>El enfriador garantiza que el chocolate se desmolde con normalidad.<\/li>\n<\/ul>\n<h4><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1088\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/10.jpg\" alt=\"Proceso continuo de moldeo del chocolate\" width=\"800\" height=\"420\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/10.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/10-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/10-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/03\/10-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/h4>\n<h4><strong>Proceso continuo de moldeo del chocolate<\/strong><\/h4>\n<p><strong>Primer paso<\/strong><br \/>\nTriturar, <a href=\"https:\/\/www.chocolatesmachine.com\/es\/conching-tempering-chocolate\/\">refinar y atemperar el chocolate<\/a>.<\/p>\n<p><strong>Paso 2<\/strong><br \/>\nEl material de chocolate a temperatura regulada se env\u00eda a la m\u00e1quina de fundici\u00f3n de moldes, la temperatura del material se mantiene mediante el dispositivo de calentamiento de la camisa de la tolva, y el material se inyecta de forma precisa y cuantitativa en la placa inferior del molde a trav\u00e9s del pist\u00f3n;<\/p>\n<p><strong>Paso 3<\/strong><br \/>\nLa placa de molde entra en la zona de vibraci\u00f3n compuesta por un grupo de dispositivos de vibraci\u00f3n. La placa de molde se utiliza en el vibrador con frecuencia y amplitud ajustables para eliminar las burbujas en el material, y el material se distribuye uniformemente en la placa de molde;<\/p>\n<p><strong>Paso 4<\/strong><br \/>\nLa placa perforada entra en un t\u00fanel de refrigeraci\u00f3n de varias capas. El aire fr\u00edo circula por el t\u00fanel para reducir la temperatura del material. La temperatura del aire fr\u00edo puede ajustarse para mantener diferentes temperaturas de refrigeraci\u00f3n en cada secci\u00f3n.<\/p>\n<p><strong>Paso 5<\/strong><br \/>\nDespu\u00e9s de que el chocolate se solidifique y se encoja, la placa del molde entra en la zona de desmoldeo. Antes del desmoldeo, se somete a otra vibraci\u00f3n, se da la vuelta a la placa del molde, se separan el chocolate y el molde, y el chocolate se transporta al sistema de envasado mediante la correa de transmisi\u00f3n.<br \/>\n<iframe loading=\"lazy\" title=\"Reproductor de v\u00eddeo YouTube\" src=\"https:\/\/www.youtube.com\/embed\/O9R07mYDAr0\" width=\"800\" height=\"450\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h4><strong>Lo que hay que saber para hacer chocolate moldeado de forma continua?<\/strong><\/h4>\n<p>En el moldeo de chocolate, un factor muy importante es la viscosidad del material. Si el material es demasiado espeso, afectar\u00e1 al transporte y la distribuci\u00f3n del material.<\/p>\n<ul>\n<li>En <strong>contenido en agua<\/strong> del material tiene una gran influencia en la viscosidad. El contenido de humedad del material de chocolate no puede superar 1%.<\/li>\n<li>Controlar estrictamente el <strong>temperatura del material<\/strong>. Generalmente, la temperatura de colada se mantiene a 27\uff5e29\u2103, y la viscosidad no debe superar los 20Pa-s.<\/li>\n<li>En <strong>temperatura y tiempo de enfriamiento<\/strong> est\u00e1n bien controlados. Es aconsejable solidificar el material de chocolate a 8\uff5e10\u2103, y el tiempo suele ser de 25\uff5e30 minutos.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>El moldeado del chocolate se refiere a la r\u00e1pida transformaci\u00f3n del material de chocolate de fluido a s\u00f3lido estable. Tras el proceso de moldeado, el producto de chocolate obtendr\u00e1 la mejor calidad de brillo, fragancia y estructura. A continuaci\u00f3n se presenta principalmente el proceso de moldeado del chocolate y el equipo de la f\u00e1brica de chocolate. Equipo necesario: Elija un molde que cumpla con los [...]<\/p>","protected":false},"author":1,"featured_media":1088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brochure"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Continuous Chocolate Moulding Process - Chocolate Making Machine<\/title>\n<meta name=\"description\" content=\"The chocolate moulding process is the most important in chocolate production. 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