If you’ve ever wanted to start your own chocolate-making business, you might be wondering how to go about setting up a chocolate production line. Here are some things you should know: the By-products produced, Processes involved, Equipment used, and Cost of a production line.
After reading this article, you can start looking at your own chocolate factory’s future. Read on to learn more.
And as always, don’t hesitate to ask questions if you have any.
Processes involved in chocolate production
During the production process, the finished chocolate contains around 50% sugar, most of it added as sucrose, although this sugar may also be lactose, especially in milk chocolate.
More recently, however, sugars such as fructose, sorbitol, and polydextrose have been added to chocolates.
During the chocolate production process, another process called sugar bloom occurs when high humidity condenses on the surface of the chocolate.
As this moisture evaporates, the sugar in the chocolate rises to the surface, where it recrystallizes.
After this, the cocoa butter, milk powder, and sugar are mixed in the mixer.
The cocoa mass is then melted using a melting pot. Next, the sugar is broken down by a machine called a sugar powder.
Finally, the mass is mixed and cooled to a uniform texture by a dynamic flow mixer. Once this step is complete, the chocolate mass is ready for further processing.
After the final cooling process, the chocolate mass is discharged into the collecting tank in batches.
Equipment used in chocolate production line
The chocolate production process requires the use of various kinds of machines, such as a refining machine, a holding tank, and a conching machine.
The primary raw material for making chocolate is cocoa butter, which is usually solid in nature.
A machine called a Fat Melting Kettle is used to melt the cocoa butter in a liquid state using steam or electric heating and automatic stirring. The other essential equipment includes a powder machine and a sugar miller.
A depositor allows for the addition of additional ingredients, such as flavorings and pigments, to the chocolate mixture.
Different depositors are used, and the choice will depend on the final composition of the end-product.
A vibrating table is also a necessary piece of equipment in the chocolate production line. It can shake at different frequencies depending on the characteristics of the chocolate mold.
Then, the chocolate is ready to be molded into a variety of shapes and products.
By-products produced in chocolate production line
The process equipment for making chocolate consists of grinding and pressing cocoa beans to produce cocoa liquor and cocoa butter. Other ingredients include sugar and milk.
The final product undergoes a process called conching, which removes excess moisture and evaporates volatile acids.
Chocolates with higher prices typically have a smoother texture. This article will discuss the different systems used in mass chocolate production.
It will also provide an overview of the different types of by-products and their respective uses.
The finished chocolate contains more than 50% sugar, which is usually sucrose, but can also be lactose (in milk chocolate).
Some recent producers have begun adding fructose, sorbitol, and polydextrose to the chocolate to reduce its sugar content.
Aeration of the cocoa bean is crucial during this process, as the conversion of sugar to acetic acid causes a rise in temperature. Temperatures can rise 50 degC during this phase.
Cost of a chocolate production line
Starting a chocolate business will require about two to three times more investments than opening a retail store.
Unlike retail stores, you will need to rent a large space and invest in professional equipment.
The cost of a chocolate production line may range from twenty thousand to thirty-six thousand euros to start.
If you are planning to sell chocolates, you’ll also need to invest in proper transport packaging.
Without proper transport packaging, your business will not be able to thrive.
You’ll need to spend time to address these issues, as well as budget for the necessary equipment.
Cleaning the chocolate production line requires efficient cleaning solutions.
You must ensure that the environment is allergen free. Even the tiniest detail needs to be cleaned carefully, to ensure the quality of chocolates.
Aside from the safety and cleanliness of the chocolates, you must ensure that the process is efficient and convenient for workers.
Otherwise, you risk damaging equipment or products. Using steam cleaning is an excellent option, but it is also a significant investment.
