This paper introduces the manufacturing process of chocolate matching equipment

1. Sorting: Sorting cocoa beans shipped from the origin of cocoa.

2. Baking: Through baking, the aroma of cocoa beans becomes more intense and gradually becomes chocolate.

3. Crush: Crush the cocoa beans, leaving the endosperm part without removing the skin. Cocoa endosperm is often called "cocoanibs".

4. Grinding: Grind the cocoa endosperm to paste. This pure cocoa solid is called a cocoa mass. When eaten directly, cocoa cubes taste not only bitter, but also slightly grainy.

5. Mixing: If you want to make dark chocolate, white chocolate and milk chocolate, etc., you need to add the necessary seasonings and mix them thoroughly.

6. Micronization: With the precision machine composed of multiple rolling rollers, the prepared cocoa liquid block is refined again to powder.

7. Fine grinding and refining: Mixing stick in the refining machine, mixing powdered cocoa until it is fine and lubricated.

8. Tempering: tempering this process is to make the chocolate smooth, shiny, and not mottled during the condensation process. In order to improve the stability of cocoa butter in chocolate, it is necessary to adjust the chocolate to a certain temperature.

9. Casting mold forming: Pour the cocoa liquid block into the mold forming.

10. Cooling: Place the grinding tool containing the cocoa liquid block on the cooling conveyor belt to cool and condense.

11. Unmold: Remove the chocolate from the mold. Chocolate that has been carefully warmed will have some shrinkage in the setting condition, so it can be perfectly removed in one piece.

12. Packaging: Wrap the chocolate in foil or wrapping paper and put it in the box.

13. Ripening: Before shipping, place the chocolate for a period of time to ripen. Different products, the length of time is also different.

14. The end of chocolate making