Bean to Bar Chocolate Making|Chocolate Making Machine|Chocolate Production Line|Chocolate Machinery скачать в хорошем качестве

Bean to Bar Chocolate Making|Chocolate Making Machine|Chocolate Production Line|Chocolate Machinery

Contact Person:Mr.Jaqen Xu WhatsApp/Tel:+86-13523455637 Email:jaqen@chinapacifictrade.com If you have interest about our bean to bar production line,pls feel free contact with us.We will give our details quotatuib for your reference. Bean to Bar-Chocolate Making Process Introduction: 1.Cocoa Bean Roaster Roasting sterilizes the beans, enhances flavor, and makes the next step separate shell from bean much easier.The roasting time and temperature will different by cocoa bean variety and quality. 2.Cocoa Bean Winnower Machine Winnowing is the process of taking the shells off of the beans. What is left over is the “nib,” the most desired part of the bean. 3.Cocoa Nibs Grinding Machine The nibs are grinding by this machine.A liquid mass called cocoa liquor is produced. With next step conching and addition sugar,milk and etc, chocolate liquid is made! 4.Chocolate Conche Machine Conching is the process of mixing the cocoa liquor with sugar milk and etc grinding and refining process.It is continuously mixed at a certain temperature to develop flavor, remove moisture and break down large pieces. This can take hours to days, depending on your final fineness require for the chocolate liquid. 5.Chocolate Storage Tank Jacket Storage Tank.Inside layer through hot water.Automatic Temperature Control.Insulation Storage Chocolate Liquid. 6.Chocolate Tempering Machine This is the process of raising and lowering the temperature of the chocolate so that it is formed into the right consistency through the treatment of the crystals. Without tempering, the chocolate would be dull and crumbly, missing the tempting shine and recognisable snap of a finished chocolate bar. 7.Chocolate Moulding Machine Once tempered, the chocolate liquor are transport by heat preservation rotar pump into the chocolate moulding machine dp the moulding process.This semi automatic chocolate moulding machine has the fuction of mould pre-heating,chocolate liquid pneumatic depositing ,vibration shaking mould to remove air bubbles. Then manual transport the chocolate with mould go to freezer cooling.After cooling process ,manual de-moulding and do the packing process. Chocolate Moulding Flow: Manual Loading Mould-Preheating Mould, Chocolate Liquid Pneumatic Depositing-Vibrating Shaking Mould-Manual Transport to Freezer 8.Freezer Fast Cooling Chocolate to Solid.Then demould and do the next packing process. 9.Chocolate Packaging Machine/Manual Packaging 10.Accessory. Rotar Delivery Pump and Pipe Use For Transport Chocolate Liquid. Chocolate Mould-According Customer Require Special Custmized Different Size and Shape.