Sugar-coated chocolate is the chocolate coated with sugar on the surface of the chocolate core, which is called Sugar Coating Chocolate abroad. The chocolate core can be made into many different shapes, such as lentil, spherical, egg or coffee bean shape. After the chocolate core is coated with colorful icing, it not only increases the commodity value, but also prolongs the shelf life of the chocolate, which is very popular among children. Sugar-coated chocolate is divided into two parts: chocolate core manufacturing and coating. The production situation is now described as follows:
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Chocolate core manufacturing
The chocolate core is generally made of pure milk chocolate, and the chocolate mass is made through a cooling forming drum after temperature adjustment.
The rollers are usually a pair, pre-engraved with an impression, and the two rollers are aligned with the die opening parallel device. Cooling brine is passed into the hollow center of the drum, and the water temperature is 22-25°C. The tempered chocolate slurry is fed between the relatively rotating cooling drums, so that the rolling mold is filled with chocolate slurry. With the rotation, the chocolate slurry passes through the drum and solidifies to form a continuous molding core strip. There is a certain gap. Therefore, there are connected dough pieces around the chocolate molding core, which need to be further cooled to make it stable, so that the dough pieces around the core are easily broken, and then the cores are separated by rotating the rolling machine.
The rotary rolling machine is a cylindrical body with many mesh holes. The broken chocolate core swarf is collected through the mesh into the cylindrical shell tray and can be reused. The formed chocolate core is pushed to the discharge port and discharged along with the rotation of the cylinder.
Generally, the most common chocolate core molding line is chocolate lentil roller molding equipment. Others also have spherical, egg-shaped, button-shaped and so on. The drum is made of stainless steel or copper and copper coated with chromium. The diameter of the drum is usually 310-600mm, and the length of the drum is 400-1500mm. Cooling brine is passed through the hollow. The technical parameters are calculated according to the lentil-shaped diameter of 12mm.
After the tempered chocolate syrup passes through two relatively rotating cooling drums, it quickly solidifies and forms a consistent chocolate lentil strip, but the center of the lentil core has not been completely cooled, so it needs to be further cooled and stabilized through a cooling tunnel. Generally, the length of the cooling tunnel is about 17m. If limited by the site, a multi-layer cooling zone can be used, and the cooling tunnel can be shortened. After cooling, the product enters the rotary tumbling machine, and the connected cores are separated and then sent out into a lentil-shaped chocolate, which is then used as a sugar-coated chocolate core. Sugar coating technical requirements and equipment
Chocolate core icing refers to a syrup made of sugar coated on the surface of the chocolate core. After dehydration, a hard icing layer is formed on the surface of the core due to the fine crystals of the sugar. The sugar coating layer reaches a certain thickness and is ready. The weight of the sugar coating is generally 40-60% of the core, that is, the weight of the core is 1g, and the sugar coating is 0.4-0.6g
In addition to the above-mentioned continuous automatic coating machine, the coating equipment can also be a fully automatic hard sugar coating equipment. The host of this coating machine is a closed rotating drum, and the core is constantly turning and rolling in the drum. Under the action of the baffle, the coating syrup is sprayed on the surface of the core through the spray gun through the peristaltic pump from the constant temperature mixing barrel, and the hot air is filtered and purified by the air duct distributor in the center of the drum and is introduced under the action of exhaust air and negative pressure. , Passing through the core and pulling away from the air duct distributor damper through the fan-shaped air blade, and discharged after dust removal, so that the coating syrup is dispersed on the core surface and dried quickly, forming a firm, dense and smooth surface thin layer. The whole process can be Completed under PLC control. Chocolate is a heat-sensitive substance. When the chocolate core is coated with hot air, the highest drying temperature must keep the product from deforming. Therefore, in addition to purification, the hot air must also be cooled. Usually, the hot air temperature is 15-18°C. Here is a modern automatic coating equipment for hard sugar coating, including air purification and cooling treatment systems:
The coating machine is a porous drum made of stainless steel. The pot mouth has a closed cover, and the pot wall has a baffle plate to make the core turn smoothly. It is in the best state of mixing and drying. The coating syrup can be sprayed regularly and quantitatively through the spray gun. On the core, the speed of the coating machine must ensure that the sprayed syrup is fully mixed and evenly distributed. The speed is too fast, especially in the dry state, which is easy to be abraded. The speed of the coating machine is 1-16 rpm, which can be set according to the actual situation. The inlet air is first adjusted to reach the required humidity and temperature, and then blown in by the inlet fan. The return air is discharged through the dust processor through the exhaust fan. The whole process uses the new microcomputer touch-film screen control system to program the syrup flow, negative pressure, and inlet air. , Exhaust, temperature, speed and other process parameters are automatically controlled.
Post time: Jul-27-2021