Detail what is the process of manufacturing a complete set of chocolate equipment

Chocolate candy bars Candy bars have smooth properties,

In the process of production, all solids in chocolate are eventually extracted into very small particles, so that all soluble and insoluble substances become very small.

Secondly, the various materials used to make chocolate are mixed to a large extent. After the mixing uniformity is high, the sugar can not be rapidly crystallized, and the grease can not be separated, so as to avoid affecting the surface and structure of the product.

Therefore, it is necessary to drain the syrup. By mechanical grinding, mixing, homogenizing and refining chocolate, the various identities are broken down into very small particles, which together make the mixture of different substances very uniform, and it is impossible to distinguish the respective characteristics of different substances and particles on the tongue, and can only be considered that chocolate becomes a seamless, smooth and delicate product.

Viscosity is an important sensitivity of chocolate.

Chocolate above the melting point should have excellent fluidity, and have the ability to smooth the operation of materials in transport and process control.

And the phospholipids, the water content, the size of the milk solids and the dry solids control the viscosity of the chocolate.

Close to the melting point, the duality of cocoa butter becomes apparent.

Therefore, when the temperature is close to its melting point, the chocolate candy bar is very sensitive.

This requires attention to the application of this feature in the filling, coating, packaging, storage and delivery of its production process.