Filled Chocolate Production Line

Filled Chocolate Production Line

Filled chocolate is one of many chocolate categories. Different sandwich flavors will bring a different experience to consumers. By changing the taste, you can increase the variety of chocolate. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid butter to the conche by pump. According to the formula, cocoa powder, powdered sugar, milk powder, whey powder, etc. are added to the conche in sequence. Generally, chocolate filling and chocolate have different recipes, which require two separate conche to grind. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The chocolate filling and chocolate are respectively transported to the corresponding holding tank for storage in preparation for the next step of molding. If the chocolate is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transported from the holding tank to the tempering machine by a pump, and the tempered chocolate mass is transported to the molding machine by pressure for forming. Ordinary fat chocolate can be producted by one shot molding line.

Flow Chart:

Flow Chart: