There are several types of chocolate manufacturing equipment. You can choose from chocolate molding machines, conching equipment, one-shot depositing, Stainless steel industrial mixers, and more. To find the perfect one, read this article.
We will also discuss the characteristics of these machines and what each type has to offer.
If you have a small scale business, a commercial chocolate maker may find this equipment helpful.
Listed below are some of the features to look for in chocolate molding machines.
Chocolate manufacturers will often display their conches during factory tours. Conches are large machines that are designed to grind and refine chocolate mass into fine particles.
These particles are the most desirable size, as they impart a smooth mouth feel. During the conching process, ingredients are homogenized and a consistent, high-quality product is created.
Conches are available in different sizes and capacities, and include manual and automatic models.
You can choose a machine that suits your needs and budget.
Chocolate conching machines are used to refine the final product by developing its flavor and texture.
They allow the chocolate to develop its flavor by removing volatiles and ensuring an even coating of sugar crystals in fat.
The process also allows for flavor transfer into the sugar particles. The speed and duration of conching determine the taste of the finished product.
Afterward, the chocolate is molded and dried in a cooling chamber. In some cases, enrobing fillings into chocolate may also be done.
Designed to handle both solid chocolate and filled chocolate, the Nilshot depositor is suitable for small to medium-scale production.
This machine is capable of creating two-layered products, as well as long one-shot filled bars, eggs, liqueur pralines, and countless centers.
It also features a touchscreen and servo-driven outpouring. Designed for easy cleaning, the Nilshot depositor is extremely versatile.
This depositor can produce filled and unfilled chocolates and has a 2D moving head that concentrates deposits and minimizes wastage.
The machine can produce a variety of sizes, colors, and shapes thanks to a variety of nozzles with varying diameters.
It can deposit more chocolate in less time, without compromising on quality or grammage.
A modular design of the One-Shot depositing chocolate manufacturing equipment allows the system to easily adapt to different production requirements.
Stainless steel industrial mixers
Stainless steel industrial mixers are designed for use in chocolate production. These mixers are designed to control temperature and incorporate inclusions.
They are easy to clean and are characterized by durability. The company specializes in stainless steel products, including industrial mixers.
Customers can choose a mixer based on its features or customize it to suit their specific needs.
They can also be used in industry 4.0 environments. Here are some examples of industrial mixers for chocolate production.
Aasted Equipment’s continuous chocolate mixer, for example, is made of 316L stainless steel and features a special clog-resistant blade system.
Using this machine, the manufacturer can easily combine warm chocolate with inclusions or free-flowing candy pieces.
The continuous mixer includes a heated shaft and jacket for improved temperature control.
The mixer’s contacts are made of 316L stainless steel and are welded with a polished crack-free finish.
Heat transfer characteristics
The temperature profile of the 3D printed structure before collapse is shown in Figure 6.
The red dotted line represents the onset of collapse at a temperature of twenty-six degrees Celsius, while the black dotted line shows the height at which the structures begin to fall.
The inverse temperature-time relationship is also shown in Figures 6 (b) and (c).
Depending on the printing velocity and environment temperatures, the structure’s height is likely to increase.
The corresponding increase in heat transfer is also observed in the structure’s temperature and time.
The Herschel-Bulkley model with n = 0.9 gave good agreement with the experimental results.
For example, the yield stress and the K were greater at 26 degrees Celsius, which was consistent with the higher fat solid fraction in the chocolate.
The next paragraph describes the effects of different operating conditions.
The results of these tests were repeated three times, each for the different temperature conditions.
The measurements were analyzed using ImageJ software.
The initial cost of chocolate manufacturing equipment is significant, but once you have a clear idea of your budget, you’ll be ready to invest in the machinery.
Most chocolate machines are designed to produce a single product, but if you’d like to produce many different types, you’ll need to invest in a variety of machines.
The following is a brief description of the most popular chocolate production machinery. Listed below are some of the most common types of chocolate machinery and their costs.
To make chocolate, cacao beans must first be ground into a paste. Over a small flame, the heat from the flame melted the cacao fat.
Unlike traditional chocolate making, modern equipment involves the use of large machines that grind and refine the cacao beans.
The price range for chocolate-making equipment begins at around $30,000 USD.
If you don’t have a big budget, you’ll need to look for cheaper options that won’t break the bank.