Chocolate is the most popular
flavor of the world. It is a cocoa based product and are available in
different varieties like sweet chocolate, bitter - sweet chocolate, milk
chocolate, dark chocolate, semi sweet chocolate, white chocolate etc.
Chocolate processing involves many processes and machines which are as
follows :
- Kettle
Chocolate kettles or melters are meant for melting chocolate
blocks, cocoa butter and other fats. The melters are made up of
stainless steel structure with internal paddle stirrer. In some of
the melter there is a mesh filter. The heat is trapped by the heat
retaining device.
- Temperers
Temperers are device that bring desired consistency, hardness and
texture through various methods like blending, mixing or kneading.
The temperers are normally made up of stainless steel. There are
some temperers which also do the melting operations and are suitable
for small scale manufacturers.
- Pump sets
Pumps in chocolate units are used for transferring liquid chocolate
to feed tempering unit or within enrobers for chocolate curtain
supply. There is also a pump that supplies heated water for any
water-jacketed vessels.
- Depositors
Depositors are device used for depositing chocolate, water-based
creams like fondants, caramel, etc. They consists of lift table,
nozzle, piston etc. The depositors deposit the accurate measures of
chocolate directly on to a moving belt. Depositors are available in
different shapes and capacities.
- Moulding Plants
Moulding systems are used for the production of chocolates with
cream-filled centers or solid chocolate.
- Mass Depositors
For depositing chocolate with inclusions like nuts or fruit in the
manufacture of boxed chocolates, chocolate bars, mass depositors are
used.
- Enrobers
Enrobers are designed for handling both real chocolate and compound
coats top. It is a stainless steel structure with heat-retaining
swing-up cover.
Cooling Tunnels
After enrobing process the cooling tunnel cools the chocolate. There
are also cooling towers that are used with conventional-moulded or
spin-moulded Chocolate production. The moulds are cooled in a controlled
manner.
