nemisto-extra-information-about-equipment

Nemisto extra information about equipment

Chocolate fillings

Consumers usually eat chocolate spreads along with bread, or other grain-based items, such as pancakes, biscuits, waffles, and others. Although one particular brand has dominated this market for more than 50 years, there is still a place for new, health-friendly innovations and production ideas using chocolate spread machines.

Chocolate spread

Cocoa liquor or chocolate liquor is a pure, thick cocoa mass containing equal amounts of cocoa solids and cocoa butter. It is made from fermented, dried, and roasted cocoa beans which are cracked to obtain the nibs. The cocoa nibs are then ground into a thick paste called cocoa mass which is melted to became the liquor.

Cocoa liquor

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.

Compound chocolate

Can consistently grind cocoa nibs below 20 microns in size

Ability to conch the chocolate in the very same unit

Made out of stainless steel ensuring easy clean and maintenance

Product batch capacity up to 20 kilograms

Food

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

Process

Batch

liquid

In order to produce the finest of chocolate products, you need the cocoa nibs to be grinded and refined into liquor to perfection. Unfortunately, reaching

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Small capacity chocolate melangeur

Robust cocoa nibs melangeur for fine cocoa liquor

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