Cakulan da aka yi da sukari shine cakulan da aka lulluɓe da sukari a saman ɓangaren cakulan, wanda ake kira Sugar Coating Chocolate a waje.Ana iya yin ainihin cakulan zuwa nau'i-nau'i daban-daban, irin su lentil, spherical, kwai ko siffar wake.Bayan da cakulan core an rufi tare da m icing, shi ba kawai kara da kayayyaki darajar, amma kuma tsawaita rayuwar rayuwar cakulan, wanda ya shahara a tsakanin yara.Cakulan da aka lullube da sukari ya kasu kashi biyu: masana'anta na cakulan da sutura.An kwatanta halin da ake samarwa yanzu kamar haka:

Neman injin shafa cakulan, da fatan za a tuntuɓi:

suzy@lstchocolatemachine.com

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Chocolate core masana'antu
Babban cakulan ana yin shi ne da cakulan madara mai tsafta, kuma ana yin yawan cakulan ta hanyar ganga mai sanyaya bayan daidaita yanayin zafi.
Rollers yawanci nau'i-nau'i ne, waɗanda aka riga aka rubuta su tare da ra'ayi, kuma rollers biyun suna daidaitawa tare da na'urar buɗe ido ɗaya.Ana sanya brine mai sanyaya a cikin tsakiyar rami na drum, kuma yawan zafin jiki na ruwa shine 22-25 ° C.Ana ciyar da slurry cakulan mai zafin rai a tsakanin ganguna masu sanyi masu jujjuyawa, ta yadda mirginawar mold ya cika da cakulan slurry.Tare da juyawa, slurry ɗin cakulan ya ratsa cikin ganga kuma yana ƙarfafa don samar da ci gaba da gyare-gyaren ainihin tsiri.Akwai wani tazara.Sabili da haka, akwai nau'ikan kullu da aka haɗa a kusa da tsakiyar cakulan, wanda ya buƙaci a ƙara sanyaya don tabbatar da shi ya tsaya, ta yadda ƙullun da ke kewaye da shi yana da sauƙi a karya, sa'an nan kuma an rabu da muryoyin ta hanyar jujjuya na'urar.

Na'ura mai jujjuyawa jiki ce ta silinda mai ramuka da yawa.An tattara fashe-fashe na cakulan swarf ta cikin raga a cikin tiren harsashi na silinda kuma ana iya sake amfani da shi.Ana tura maɓallin cakulan da aka kafa zuwa tashar fitarwa kuma a fitar da shi tare da jujjuyawar silinda.
Gabaɗaya, layin gyare-gyaren cakulan da aka fi sani shine kayan aikin gyare-gyaren lentil na cakulan.Wasu kuma suna da siffar siffa, mai siffar kwai, mai siffar maɓalli da sauransu.An yi ganga da bakin karfe ko tagulla da tagulla wanda aka lullube shi da chromium.Diamita na ganga yawanci 310-600mm, kuma tsawon drum shine 400-1500mm.An ratsa brine mai sanyaya ta cikin rami.Ana ƙididdige ma'auni na fasaha bisa ga diamita mai siffar lentil na 12mm.

Bayan ruwan cakulan mai zafi ya wuce ta cikin ganguna guda biyu masu jujjuya sanyi, da sauri ya ƙarfafa kuma ya samar da daidaitaccen tsiri na lentil cakulan, amma tsakiyar tsakiyar lentil ba a sanyaya gaba ɗaya ba, don haka yana buƙatar ƙara sanyaya kuma a daidaita ta cikin rami mai sanyaya. .Gabaɗaya, tsawon ramin sanyaya yana da kusan 17m.Idan an iyakance ta wurin, ana iya amfani da yankin sanyaya mai yawa, kuma ana iya rage ramin sanyaya.Bayan an sanyaya, samfurin ya shiga cikin na'ura mai jujjuyawar, sannan a raba muryoyin da aka haɗa sannan a aika su cikin cakulan mai siffa lentil, wanda aka yi amfani da shi azaman cakulan mai ruɓaɓɓen sukari.Sugar shafi buƙatun fasaha da kayan aiki
Chocolate core icing yana nufin sirop da aka yi da sukari da aka lulluɓe a saman babban cakulan.Bayan bushewa, an kafa Layer icing mai wuya a saman ainihin saboda kyawawan lu'ulu'u na sukari.Layer murfin sukari ya kai wani kauri kuma yana shirye.Nauyin murfin sukari gabaɗaya shine 40-60% na ainihin, wato, nauyin ainihin shine 1g, kuma murfin sukari shine 0.4-0.6g.

Bugu da ƙari ga na'ura mai ci gaba ta atomatik da aka ambata a sama, kayan aikin sutura kuma na iya zama cikakken kayan aikin suturar sukari na atomatik.Mai watsa shiri na wannan na'ura mai rufaffiyar ganga mai jujjuyawar rufaffiyar, kuma ainihin tana jujjuyawa da jujjuyawa a cikin ganga.A karkashin aikin baffle, an fesa syrup mai rufi a saman ainihin ta hanyar bindigar feshi ta hanyar famfo mai tsauri daga ganga mai yawan zafin jiki na yau da kullun, kuma ana tsaftace iska mai zafi da mai rarraba bututun iska a tsakiyar. drum kuma an gabatar da shi a ƙarƙashin aikin shayewar iska da matsa lamba mara kyau., Wucewa ta cikin ainihin kuma cirewa daga mai rarraba bututun iska damper ta hanyar iska mai nau'in fan-dimbin yawa, kuma an fitar da shi bayan cirewar ƙura, don haka an tarwatsa syrup ɗin a kan tushen tushen kuma ya bushe da sauri, yana samar da m, mai yawa da santsi. saman bakin ciki Layer.Za'a iya Kammala dukkan tsari ƙarƙashin kulawar PLC.Chocolate abu ne mai saurin zafi.Lokacin da aka lulluɓe ainihin cakulan da iska mai zafi, mafi girman zafin jiki na bushewa dole ne ya kiyaye samfurin daga lalacewa.Don haka, ban da tsarkakewa, dole ne kuma a sanyaya iska mai zafi.Yawanci, zafin iska mai zafi shine 15-18 ° C.Anan akwai kayan shafa na zamani na atomatik don murfin sukari mai wuya, gami da tsabtace iska da tsarin kula da sanyaya:

Na'urar shafa wani ganga ne mai ƙyalli wanda aka yi da bakin karfe.Bakin tukunya yana da rufaffiyar murfi, kuma bangon tukunya yana da faranti mai ruɗi don sa ainihin ya juya sumul.Yana cikin mafi kyawun yanayin haɗuwa da bushewa.Za a iya fesa syrup ɗin da aka shafa akai-akai da yawa ta hanyar bindigar feshi.A kan mahimmanci, saurin na'ura mai sutura dole ne tabbatar da cewa syrup da aka fesa ya zama cikakke gauraye kuma an rarraba shi daidai.Gudun yana da sauri sosai, musamman a yanayin bushewa, wanda ke da sauƙin cirewa.Gudun na'ura mai sutura shine 1-16 rpm, wanda za'a iya saita shi bisa ga ainihin halin da ake ciki.Ana fara daidaita iskar shigar don isa ga zafi da zafin da ake buƙata, sannan fanka mai shigowa ya hura ciki.Ana fitar da iskar dawowa ta cikin na'ura mai sarrafa ƙura ta fanin shaye-shaye.Gabaɗayan tsari yana amfani da sabon tsarin kula da allon fim na microcomputer don tsara kwararar syrup, matsa lamba mara kyau, da iska mai shiga., Ƙarfafawa, zafin jiki, saurin gudu da sauran sigogin tsari ana sarrafa su ta atomatik.