Today, without sweets, we can’t imagine our life. Despite the constant warnings of doctors, anyone at least a few pieces a day, but eats them with great pleasure.
Phased production
It is known that raw materials for chocolate production sweets - cocoa and sugar. The first stage is coarse grinding. This process is carried out at three mills (more equipment for the production of chocolates will be discussed below). The feed between the mills is conveyed. Upon completion of this stage of production, a fairly fine powder is obtained.
The second stage is cooking for 8 hours (in the production of milk chocolate) or 16 (for black). The readiness of the foundation of the future goodies is evidenced by its structure, which should acquire uniformity and not contain any grains. The finished chocolate in liquid form is fed into the production unit through pipes. Also, the used line for the production of sweets simultaneously prepares various fillings for future finished products.
The chocolate mass is poured into special forms and cooled for about a quarter of an hour at a temperature of +15 degrees for hardening. Next, the filling is dosed, and the next cooling is carried out already at a negative temperature. After coating the sweets with bottoms, they are considered a finished product.
However, there is another important step - packaging and storage. The choice of equipment for the production of sweets should be carried out taking into account the fact that a special line is needed for packaging products. Packaged finished products are sent for sale only a few days after keeping them in stock at a temperature of +15 ... + 18 degrees.
Equipment
The choice of equipment for the production of sweets depends on their varieties and composition. However, there are certain universal rules that will help you choose the right units. For example, in order to obtain a finished product of high quality, it is necessary to purchase a tempering machine having from two to four zones.
When the mass moves between them, it cools. In this case, constant mixing should be carried out, since cocoa butter is characterized by the instability and instability of its state. Constant mixing also helps prevent the release of fat or sugar on the surface of the chocolate. Upon completion of the tempering step, the resulting chocolate should be characterized by an optimal density structure and a beautiful glossy surface. Also, it should not crumble and melt.
Types of equipment
So, there are the following types of equipment for the production of sweets:
- Shell system - allows you to produce finished products with or without filling. In this case, the chocolate shell contains a special stamp, which is obtained by lowering the product into the appropriate plastic mold. The shape of chocolates made on this equipment is quite diverse: from eggs to tiles.
- One Shot is an unconventional system. Its use allows you to cook sweets with various fillings in just one step instead of the classic three. Basically, this equipment is used for the production of tiles and products stuffed with whole nuts, with the addition of various granules and other solid ingredients.
Refrigeration tunnel is a must in candy manufacturing
This equipment can be used for various purposes. An example is glazing. The presence of easily opening covers significantly facilitates the maintenance of the unit itself. It is necessarily made of high-quality stainless steel, injected with polyurethane foam, which ensures perfect insulation. Refrigeration tunnels vary in width, length and cooling capacity. Each unit is equipped with a cooling system using air or water.
And, of course, the corresponding forms, which are made from high-quality polycarbonate, are an integral part of the production of chocolates. Modern production technologies ensure the receipt of finished products of the required shape and mass.
