Industrial Chocolate Processing: No Child’s Play

Can you think of anything more inviting than a pool of perfectly smooth, absolutely ready-to-do-your-bidding chocolate? The perfect consistency that will coat whatever you want and harden almost instantly to a shiny, firm-to-the-touch surface that snaps when you break it?

Sounds delicious, doesnt it? But how is such a consistency achieved? Expert bakers and confectioners temper the ingredients by hand! They spend hours stirring the ingredients to a perfect mix and develop muscles in the process, because taking a break would result in a lumpy mixture which refuses to flow the way you would like it to.

When it comes to industrial chocolate processing, things are slightly different. There are no bakers or confectioners toiling over tempered chocolate. Instead we have sophisticated tempering machines that do the work of an expert baker or confectioner, only with more speed and consistency. These are fully automated machines that continually churn the mixture without any sweat.

These tempering machines are at the heart of any industrial chocolate processing unit because this is where the foundation for a perfect product is laid. Optimum shine, long shelf-life, good snap and a heat-resistant product are the result of good tempering. Various kinds of tempering machines are available to cater to the various specific applications, based on quantity and speed requirements as well as on ingredient crystallization properties.

Another essential part of industrial chocolate processing is the Chocolate Enrobing Machines. These are the automatic machines that are used to evenly coat all kinds of confections, like biscuits, wafers, nuts, etc, with smoothly tempered chocolate. Enrobing with chocolate extends the shelf-life of a confection.

Mechanical enrobing or coating is essentially a mechanized alternative to hand-dipping, preferred for industrial chocolate processing because it involves large quintiles, high speeds and demands maintaining a high level of hygiene.

However, Chocolate Enrobing Machines or Chocolate Coating Machines have evolved, over the years, to much more than dipping machines. The highly evolved Chocolat e Enrobing Machines available today are capable of coating, depositing, sprinkling, etc, giving the manufacturer a much wider range of products.

Chocolate Enrobing Machines are typically equipped with feeder-beds which have wire-meshes on which the confection to be enrobed is placed. The enrobing medium is maintained at a constant temperature and pumped it into the flow pan, from where a constant cascade of chocolate flows, under which the confection to be enrobed passes over the feeder-bed that works like a conveyor belt. The holes in the mesh allow for the excess enrobing material to flow back into the flow pan, allowing for minimal wastage.

The entire process is carried out automatically, without human hands ever touching the enrobing material or the confection to be enrobed. This is very critical to industrial chocolate processing because it demands a high level of hygiene which eventually translates to brand value.

The coated product is led through a cooling tunnel and may be through a bar forming or cutting system to achieve a particular shape.

Hence,Chocolate Enrobing Machines are responsible for perfectly coated and decorated confectioneries, produced in large quantities and at high speeds, in extremely hygienic conditions.

Vedic Pac-Systems Pvt. Ltd. is a trusted and established name for delivering technologically advanced and premium quality plants for the Food and Pharma Industries in India, manufactured by its international partners. For more information on confectionery, chocolate, bakery, spice, food and healthcare related machines and turn-key solutions

For more information about a href=http://www.vedicsystems.com/application-&-solutions/bar-lines.phpChocolate Enrobing Machine/a>, Pls visit website www.vedicsystems.com