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Chocolate enrobing machines can be used to coat cakes, biscuits, donuts, pies, frozen or dried rasberry, ice cream and other bakery products and candies. It is excellent enrobing equipment for food processing plants. So, whenever you need to buy a chocolate enrobing machine for your food processing business, ensure it is from a reputable manufacturer.
Due to all these things, 2022 has been the weakest growth profile since 2001, except for the acute Covid-19 pandemic and global financial crisis. Various dramatic events throughout the current year have affected economic activities worldwide.
The first step of chocolate depositing would be preparing the chocolate depositor machine. You won’t be able to do the chocolate depositing manually because it takes time and need much professional knowledge. Therefore, it’s better to get the right equipment for it.
Chocolate moulding machines are specially made equipment used to form and pour the chocolate. These machines can also deposit shells and fillings, and make tablets, bars, chocolate blocks, pralines, and drops. They can also create different decorations and patterns on chocolates.
And this kind of chocolate needs to be tempered before it can be easily solidified and demolded, and the surface of the finished product will be shiny, and it will not melt easily at room temperature. There are three types of tempered chocolate: dark chocolate, milk chocolate, and white chocolate.
Chocolate is made from cocoa products (cocoa liquor, cocoa powder, cocoa butter), white sugar, dairy products and food additives as the basic raw materials, which are scientifically processed by mixing, grinding, refining, tempering, and molding. It is a solid food with unique color, fragrance, delicate and smooth texture and high calorific value.
A chocolate tempering machine solves this problem by automating a process that causes the molecular crystals of the butter to take on a specific uniform structure, called a Beta V form. The chocolate tempering machine does this by heating the chocolate to a very precise temperature, then cooling slightly and reheating, while mixing the chocolate in a regulated manner.