In addition to cocoa liquid, cocoa butter and cocoa powder, chocolate production equipment also needs sugar, dairy products, lecithin, spices and surfactants. In order to meet the technological requirements of chocolate production, the complete set of chocolate equipment is favorable for mixing production, and some raw materials need to be pretreated.
(1) Pretreatment of cocoa liquid and cocoa butter
Cocoa liquid block and cocoa butter are solid materials at room temperature, so they must be melted before being mixed with other materials. Melting can be carried out in heating and melting equipment such as sandwich pot or insulation tank. The temperature during melting shall not exceed 60 ℃. The heat preservation time after melting shall be as short as possible, and shall not be too long. In order to accelerate the melting speed, the large raw materials should be cut into small pieces in advance and then melted.
(2) Pretreatment of granulated sugar
Before mixing with other chocolate raw materials, pure and dry crystalline sugar is generally crushed and ground into sugar powder, so as to better mix with other raw materials, improve the utilization efficiency of the fine grinding equipment and extend the service life of the equipment. Sugar crusher generally has two types: one is hammer crusher, the other is tooth disc crusher.
Process requirements for complete chocolate equipment
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