Whether you’re just starting a small business or are a seasoned professional, machines used for chocolate making can make a huge difference.
This article will discuss the various types and functions of machines used to make chocolate, and what you should keep in mind when buying one.
We’ll also look at the cost and safety considerations involved. To make your life easier, we’ve outlined the four main types of machines used for chocolate making.
Functionality
The functional acceptance test, which determines whether a chocolate-making machine can perform its tasks, involves testing the machine’s electrical circuits, automation and thermal insulation.
The response of the machine is used to determine its market suitability. Machines used in the production of chocolate include those that mix, mold, cook, cool and package chocolates.
A chocolate-making machine employs many components and parts, including mixing, granule dosing and a cooling tunnel.
Ball mills are commonly used to grind cocoa liquor. The latter is rarely produced in Europe due to safety concerns.
These machines work continuously, so it is imperative that the feed be able to pass through the entire grinding process.
A roller refiner is an efficient option if the desired speed is not too high. In addition to this, thin film flavour treatment is available in horizontal and vertical ball mills.
These machines may also be combined with a roller mill to improve the quality of the chocolate.
Cost
The cost of a chocolate making machine depends on several factors. The size of the machine and the number of people who will use it will influence the price.
Large machines can cost hundreds of thousands of dollars. Smaller machines, which are manual or semi-automatic, are also available for much lower prices.
Used machines, which have already been in operation, have been sold for a lower price than new ones.
Compared to new ones, used ones are more energy efficient and have a small footprint.
While some manufacturers make expensive chocolate making equipment, many small scale chocolate makers can afford to buy smaller machines.
The cocoatown melanger and the Stephan mixer are two types of small scale chocolate equipment.
They are both affordable and convenient. The first two processes of making chocolate require larger equipment, while the last two involve smaller equipment.
When deciding on the cost of a chocolate making machine, consider how much production you’ll need.
Generally, you’ll need at least two machines.
Safety
To ensure the safety of machines used to make chocolate, the manufacturer conducts a series of tests, called Factory Acceptance Testing.
These tests help determine the safety and functional standing of chocolate-making machines. These tests evaluate the machine’s operational response and technical specifications.
For example, the manufacturer must check the temperature and viscosity of chocolate liquor.
For chocolate machines, these tests are useful in identifying the optimum temperature and viscosity of chocolate.
The manufacturers of chocolate must follow a stringent preventive control plan.
These plans are based on the Food Safety Modernization Act (FSMA), which requires companies to have preventive measures to safeguard human food.
The guidance document that comes with the Act outlines the general requirements for developing a preventive control plan and how to meet the requirements of both federal and state entities.
It’s a good idea to follow the guidance provided by the FDA and other regulatory bodies.
Types
There are many different types of machines for making chocolate, and they serve many different functions.
These machines may be tailor-made for a specific business’s needs and can provide several applications.
They can include a chocolate ball mill, aerator, and a fat melting tank. All of these machines work together to produce a variety of different types of chocolate.
These chocolate making machines are available in a variety of price ranges.
Conches have long been used in the production of chocolate, but the technology has changed over the years.
The first chocolate refiner conches were made to combine all processing steps, including grinding, evaporation, and weighing.
During this time, the entire process could take a week.
This article will not cover the various technical developments in the field of chocolate making, which are best left to textbooks.
Instead, we’ll introduce some of the different systems used to manufacture chocolate for mass consumption.
Identifying serial numbers
Identifying serial numbers of chocolate-making machines can help you identify a machine and determine whether it’s still in operation.
Most chocolate-making machines had a serial number located on the front of the machine.
The serial number is typically accompanied by the model or style of the machine.
In general, serial numbers were reserved for a specific year of manufacture, but the exact year may be different depending on the manufacturer.
There are many reasons why identifying serial numbers is important, but one of the most common is tracking warranties.
Serial numbers are unique codes assigned to every product. If five people bought the same laptop, each would have a different serial number.
Identifying serial numbers can also help you track products, as well as register them with manufacturers.
It’s important to note that jugs of milk don’t have serial numbers. The only use they have is when registering an extended warranty.
Identifying risks
A comprehensive understanding of chocolate production processes and equipment is crucial to prevent cross-contamination and ensure that all manufacturing processes are safe for consumers.
Many of the common problems associated with chocolate manufacturing occur as a result of improper cleaning and sanitation.
In addition to ensuring that all processes are clean and hygienic, manufacturers should ensure that they follow proper GMPs and follow proper sanitation procedures.
Here are some tips to help you minimize your risk and ensure that your chocolate-making business operates in the best possible manner.
A thorough risk assessment and comprehensive hazard identification process can prevent any product from being contaminated.
The CFIA Reference Database lists hazard information and details on the processing controls of chocolate.
Moreover, pre-packaged chocolate products are identified with code marks and lot numbers that allow traceability through the supply chain.
Using this information can help manufacturers ensure that their products are free of harmful components.