1. Chocolate Making machine normally includes chocolate fat melting machine, sugar grinding machine, chocolate conche machine, chocolate storage tank, chocolate temperature machine, chocolate moulding machine, chocolate cooling tunnel.

2. Chocolate is mainly made of cocoa mass, cocoa butter and cocoa powder, but also sugar, dairy products, lecithin, spices and surfactants components. 

 

Feeding → mixing → fine grinding → refining (spices, phospholipids)→ sieving → heat preservation → temperature adjustment → casting molding → vibration → cooling hardening → demoulding → selection → packing.

 

The traditional method of chocolate balI milling requires 48,72h, such as milk chocolate, the refining time is about 24h, while dark chocolate with high cocoa content takes about 48h. The refining temperature of the milk chocolate is 45,50 degree, while the dark chocolate is 60,70 degree. The general milk chocolate final temperature thermostat is 29~30ºC; dark chocolate is 2~3ºC, the milk fat content more, the temperature of the thermostat is lower.

Chocolate Depositing Machine can both be used for the production of single color, two colors (left and right, up and down), three colors, big portion central fling. 3+2 refers to three chocolate depositing heads plus two nuts adding devices. Those 2 models have fully automatic functions of moulds pre-heating, depositing, moulds vibrating. moulds turning, cooling,de-molding and conveying.

Chocolate Chips Depositing Machine is for the production of chocolate chips in small drop-shape or button shape.

Chocolate Enrobing Machine is the dedicated equipment for making assorted chocolate products with functions of whole coating, single-sided coating, partial coating and cooling.