In modern chocolate production, from cocoa beans to final products, every link needs precise control and efficient equipment. This paper focuses on three core equipments: chocolate bean grinder, chocolate cooling tunnel and chocolate machine tempering, to answer common questions for customers all over the world and help you choose a suitable production scheme.
What Is a Chocolate Bean Grinder & Its Function?
The chocolate bean grinder is an important equipment in the early stage of chocolate production. It is mainly used to grind roasted cocoa beans into fine cocoa liquor, which lays the foundation for subsequent processing.
- Fine grinding, the granularity can reach below 20 microns.
- Stainless steel material, sanitary and durable.
- Can work continuously and improve production efficiency.
- Q1: Can cocoa beans from different places be ground?
- A1: Yes, our chocolate bean grinder is compatible with all kinds of producing areas and varieties, including mainstream cocoa beans in Africa, West Africa and South America.
- Q2: Does it support the temperature control function?
- A2: Some models are equipped with heating devices to avoid grease solidification during grinding and ensure continuous and stable grinding.
What Is the Working Principle of Chocolate Cooling Tunnel?
Chocolate cooling tunnel, that is, chocolate cooling tunnel, is a device used after molding and coating, which is used to quickly cool hot chocolate to a stable state and form a solid shell.
Core Advantages
- Automatic temperature control, uniform cooling.
- Conveyor belt structure, suitable for mass production.
- The length and temperature distribution can be customized according to the customer’s requirements.
Why Is the Chocolate Tempering Machine the Key to Stabilizing Chocolate Quality?
The chocolate tempering machine is the core equipment to ensure the stability of the chocolate crystal structure. The temperature adjustment process directly determines the luster, taste, and shelf life of the finished product.
The Temperature Regulation Process Includes Three Stages
- Heat to the melting point.
- Cooling to an appropriate temperature for forming beta crystals.
- Fine-tune the ideal processing temperature again.
Why Do Global Customers Choose Us?
Our chocolate production machine meets international standards (such as CE certification), supports multilingual operation interface and remote technical support, so as to ensure you worry-free from procurement to production. If you have an entire production line, the following equipment may also be suitable for you:
- Chocolate Enrobing Equipment: Suitable for wrapping chocolate on the surface of cakes, biscuits and other products.
- Chocolate Depositor Machine: High-precision quantitative injection molding.
