CHOCOLATE PROCESSING
CHOCOLATE PROCESSING MACHINERY
Our company produce several kind of chocolate processing machines, or the system that include in the process of chocolate making.
The flow of making chocolate is shown below :
The flow of making chocolate is shown below :
~ Cocoa liquor is used to make chocolate through the addition of additional cocoa butter. Other ingredients such as sugar, condensed milk or cream, emulsifying agents, flavors and cocoa butter equivalents are also added and mixed using a machine. The proportions of these ingredients depend on the type of chocolate.
~ The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate.
~ The next process, conching, further develops flavor and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the texture and flavor of the finished chocolate. An alternative to conching is an emulsifying process using a machine that works like an eggbeater.
~ The mixture is then tempered, passing through a heating, cooling and reheating process. This prevents discoloration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing.
~ The mixture is poured into moulds or used for enrobing fillings and cooled in a cooling chamber.
~ The chocolate is then packaged for distribution to wholesale or retail outlets.
~ The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate.
~ The next process, conching, further develops flavor and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the texture and flavor of the finished chocolate. An alternative to conching is an emulsifying process using a machine that works like an eggbeater.
~ The mixture is then tempered, passing through a heating, cooling and reheating process. This prevents discoloration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing.
~ The mixture is poured into moulds or used for enrobing fillings and cooled in a cooling chamber.
~ The chocolate is then packaged for distribution to wholesale or retail outlets.
DELTAtech Processing Machinery
Office : Simpang Mas Kav. 22 Baleendah BANDUNG 40375 West Java INDONESIA
Telp : (022) 5946309, (022) 5947868, (022) 85936616 Fax : (022) 5946309
Email :ricko@deltatechma.com Website : http://www.deltatechma.com
Workshop : I. Jl.Raya Pajagalan – Sindanglengo Telp.: (022) 70372719 Banjaran BANDUNG
II. Telaga Harapan Cikarang - Bekasi
Office : Simpang Mas Kav. 22 Baleendah BANDUNG 40375 West Java INDONESIA
Telp : (022) 5946309, (022) 5947868, (022) 85936616 Fax : (022) 5946309
Email :ricko@deltatechma.com Website : http://www.deltatechma.com
Workshop : I. Jl.Raya Pajagalan – Sindanglengo Telp.: (022) 70372719 Banjaran BANDUNG
II. Telaga Harapan Cikarang - Bekasi