The Process of Chocolate Depositing

No person can say no to a bite of amazingly designed and manufactured chocolate. With time, you might have noticed the variety and versatility of the chocolates. Now you can get chocolate-coated chocolates, center-filled chocolates, and the list goes on. In past, perfect chocolate is depositing manually. Now a Chocolate Depositor Machine is used to manufacture some of the top-notch chocolates in the world.

The step-by-step chocolate depositing process

Here is a step-by-step guide to the chocolate depositing process:

Prepare Chocolate Depositor Machine

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.

Preparing of chocolate depositor machine would be filling it with the right amount of chocolate. Ensure that you have already poured the necessary ingredients into the hopper. Plus, check the temperature of the water in the double wall.

Check the condition of the machine as well because sometimes, if there is any fault in the machine, you might not be able to get your desired results. So, before you turn on the machine, ensure that the machine is perfectly fine, and then you can input the depositing parameters using the PLC.

Chocolate and mould in the transit phase

Now it is time to start the process of chocolate depositing and turn on the chocolate depositing machine. The chocolate will start moving through the double wall piping from the tempering machine or buffer tank to the hopper. The moulds will keep moving on the conveyor system to receive the deposited chocolate continuously.

Depositing of chocolates

Once the mould reaches under the filling nozzle, the depositor starts its work, and the Server motor will make the pistons release the accurate amount of chocolate into the mould. You can do the chocolate depositing, and you can also produce different types of chocolates, like chocolate with center filling, chocolate with inclusions, etc while using the same machine.

Cooling procedure

Once the chocolate is in the mould and vibrated for releasing the bubbles and air inside the chocolate, it is time to let it cool down. The mould will move through the cooling tunnel, eliminating the heating element from the chocolates.

The chocolate might get solid or semi-solid in the cooling tunnel, but the outcome depends on the manufacturing requirements.

Assess the product

Once the chocolate cools down, it is time to assess the product, weight, shape, glossiness and quality before it gets to the final packaging phase. You have to check whether the product conforms to the production requirements.

This step is important because it will let you know whether the machine is working perfectly. You will get to know about it at the assessment of the product stage.

The packaging phase would be the last step.

The last step would be packaging the product through automation or manually, depending on the company manufacturing details. No matter inner packaging or box packaging, it’s important to control the room temperature and relative humidity too.

Get the best Chocolate Depositor Machine from here

Now you know how a Chocolate Depositor Machine works to manufacture chocolate with perfection and if you want to buy one, contact us. You get us all the guidance and get the best chocolate moulding machines anytime with good quality.