Workflow of chocolate equipment

Imported cocoa butter from abroad, after mixing, fine grinding, fine grinding, one by one, in the middle of the addition of white sugar, vegetable oil (620, hydrogenated oil), milk (concentrated milk, milk powder) PGPR and other regulation of viscosity, granularity. The equipment used is powdered sugar machine, T-conche, P-conche, fine grinding machine, etc., which only makes chocolate pulp. Store in an insulated jar.

When casting mold, the chocolate pulp in the pot is first adjusted by the temperature control machine (first cooling and then heating up), and the temperature control value is measured to be appropriate. When the casting mold is allowed, the chocolate pulp is introduced into the casting machine to start casting, cooling and discharging. There are only two important equipment in this section, a temperature control machine and a casting machine (in fact, it should be called a chocolate production line), because the air duct and conveyor belt are basically dozens of meters. Not finished, behind the conveyor belt with a dozen or dozens of packaging machines, the naked chocolate block wrapped in a variety of coils, box or box into the warehouse.