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Changemakers

Chocolate Conching Equipment

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

Chocolate fillings

Chocolate milk is a beverage containing milk flavored with chocolate powder or chocolate syrup. Cocoa powder, sweetener, sugar, and carrageenan are mixed with the milk and then pasteurized. As cocoa powder has a higher density than milk, carrageenan is used as a thickening agent to prevent cocoa powder from settling to the bottom.

Chocolate milk

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 beans

Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

Cocoa butter

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

Known as part of the chocolate-making process, cocoa nibs come from the beans derived from the Theobroma cocoa tree. They are nothing else but cocoa beans that have been dried, fermented, and then cracked and separated from their husk.

Cocoa nibs

Cocoa minus its fats makes cocoa powder. Deriving this culinary element follows a careful process of roasting and winnowing cocoa beans before the nibs are ground, generating a liquor. The butter that results from melting fats is removed to leave the ingredient that defines recipes from brownies to a Frostbite cocktail.

Cocoa powder

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

Choosing a dessert is one of the great dilemmas. The decadent creations that satisfy our sweet tooth come in all tastes and consistencies. Fruit-based or dairy-based, baked or frozen, the possibilities are endless. Thankfully, dessert making equipment is less baffling. Ingredients are mixed, heated, formed, cooled, and packaged. But the process is carefully configured according to the parameters of each product.

Dessert

It's always a good time to eat chocolate, but let's face it... During Easter time, it's even more impossible to resist those millions of chocolate figures popping up on the shelves like chocolate eggs or cute chocolate bunnies. But have you ever wondered how the hollow chocolate molding takes place?

Hollow figures

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

jaf-inox-general-cacao-brochure-pdf

Jaf-Inox-General-Cacao-Brochure.pdf

jaf-inox-gourmet-chocolate-brochure-pdf

JAF-Inox-Gourmet-Chocolate-brochure.pdf

Prepare small batches for product development and testing

Corrosion free, stainless steel construction

Produces a smooth, homogenous mixture due to efficient mixing

Consistent quality with precise temperature control

Enhanced flavor through removal of volatiles

Food

Chocolate Conches

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

Connect directly with world leading manufacturers of Conching equipment and find technology to build or improve your production line.

Conching &#8211; Making.com

Chocolate Conches &#8211; Making.com

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.

Process

Batch

liquid

solid

The Lab Conche from JAF INOX is ideal for small batches for product development and testing for all types of fine chocolate.

Conching plays a critical role in the flavor development of chocolates. Laboratory testing and development work require the use of a small conche that

Chocolate conche for small batches and laboratory use &#8211; Making.com

The marketplace for finding innovative production technology

Making.com

Long was the time when you could only make dragée chocolate – or, to simplify it, to cover chocolate with a layer of chocolate or sugar and then polish it or not. Now, you can use a chocolate panning machine to offer different types of dragée items. Mind that the process of panning may slightly differ according to the product you are making.

Dragee products

Add value to your product with enhanced quality

The longitudinal conche from JAF INOX is designed for applications where flavor development has higher priority over production capacity.

High-quality chocolate requires specialized conching. Precise control of temperature and mixing parameters is necessary to enhance taste and ensure

Longitudinal chocolate conche &#8211; Making.com

The first purpose-designed chocolate production system that starts from nibs

Engineered for small-scale producers of high-quality chocolate

Full AISI 304 stainless construction for strength and hygiene

Single operator system with Siemens touch screen HMI

Available in batch sizes from 5kg to 50kg

A ball mill uses the impact of ceramic or stainless steel balls, falling from near the top of a horizontal shell to crush the material into fine particle sizes. Ball milling is all about size reduction by using grinding media. In this case, the grinding media are ball, either ceramic or steel. The outer cylindrical shell rotates to lift the grinding balls to the top from where they fall; grinding and blending the materials at the same time. Ball mills are typically used in the ceramic, glass, paint, pyrotechnics, and porcelain industries and are also often used in food and chocolate production. By choosing the right combination of rotational speed, ball material, size, and weight it is possible to process a wide range of materials to produce ultra-fine products.

Ball mills

Continuous milling is a flow production method used to grind materials without interruption. It is often used in the production of foods, cosmetics, pharmaceuticals, chemicals, and minerals. The material to be processed flows in at one end and the milled output flows out at the other in a continuous process. By choosing the right combination of milling technology and processing power you can obtain the desired particle size distribution in an uninterrupted stream.

Continuous milling solutions

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

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

Spreads

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

Continuous

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

Are you planning to start entry-level chocolate manufacturing? Do you need all-in-one equipment? Check our web-site for more details!

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate

Entry level bean-to-bar machine &#8211; Making.com

Suitable when using crystal sugar or powdered sugar

Excellent product fineness and homogeneity

Extremely low wear and virtually no maintenance costs

  High flexibility regarding different recipes and plant layout

Simple, fully automated, no production expertise required

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

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

The EMA-Choc batch lines have a capacity of up to 250 kg/h, 450 kg/h or 1000 kg/h, depending on which ball mill is used.

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of a horizontal ball mill

Batch chocolate line with horizontal ball mill &#8211; Making.com

Highly wear-resistant materials

No clogging effect

Extremely low energy consumption

Consistent product quality

Milk can be consumed as a stand-alone product (whole, low-fat or skim) or can be the starting point for food industry products such as cheese, butter, yogurt, condensed milk, and ice cream. In order to process milk and other dairy products, you need specialized dairy production equipment which then encapsulates different processes such as pasteurization, homogenization, and fermentation.

Dairy

The Continuous chocolate line with horizontal ball mills is suitable for both crystal and powdered sugar based recipes.

For mixing and refining cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be utilized, such process can be easily accomplished through

Continuous chocolate line with horizontal ball mills &#8211; Making.com

Simple, fully automatic operation

Requires a minimal amount of space, no foundations required

Low energy consumption

Flexible in terms of recipes and product composition

The Qchoc-400 is an all-in-one chocolate system. Easy to install and to operate and with a capacity range from 50 up to 400 kg chocolate batches when using basic ingredients. This system, consisting of a pre-mixer, a ball mill and a Thin-Film Evaporator (BLC), is designed for maximum efficiency and durability.

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills

Batch chocolate machine with vertical ball mill &#8211; Making.com

Compact size and continuous process, helps saving time, energy and space

  Easy to use with good control

Requires minimal amount of space, no foundations required

  Flexible in terms of recipes and product composition

Liquid

The Liquid Conche (CLC) from Royal Duyvis wiener has been specially developed for thin film treatment of chocolate, compound, and cocoa masses.

For thin film treatment of chocolate, compound, and cocoa masses. Saves on time, energy and space The Liquid Conche (CLC) from Royal Duyvis Wiener has

Continuous liquid conche &#8211; Making.com

nemisto-extra-information-about-equipment

Nemisto extra information about equipment

A complete cocoa processing system

Capacity of up to 15 kilograms of cocoa per day

100% controlled process at any stage of production

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements, including toasting and drying. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Roasting

One of the challenges when setting up a small-scale cocoa processing factory is making all of the equipment work together for maximum output. Rather than

Entry level bean to bar line &#8211; Making.com

Hassle-free, quick installation with machines designed to work together

No need to shop around matching machine capabilities and capacities

Full control of production parameters

Corrosion free, stainless steel material contact parts

Safer work environment with built-in safety features

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

Installing a chocolate production line that works efficiently and smoothly can be a daunting task, particularly if different suppliers produce different

Chocolate bean to bar line 200kg &#8211; Making.com

Develop new products

Get into the chocolate making business on a small scale

Produce specialty products for niche markets

Research and development work often requires the production of small and ultra-small batches. Laboratory mills allow limited production of experimental batches without the need for interrupting work on production machines. Typical applications of laboratory mills include new product development, process improvement, and quality control work. The choice of a suitable laboratory mill depends on your milling technique requirement, the batch size range, and the nature of the product that needs to be processed.

Laboratory mills

Developing new products, producing specialty chocolates, laboratory testing, and in-shop production require chocolate production machinery with a small

Chocolate bean to bar line 10kg &#8211; Making.com

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

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

Small capacity chocolate melangeur &#8211; Making.com

Continuous chocolate refining

Reduces the grinding process to a single step

Large capacity (750 kg/h)

MOVEliquid

Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocolate result in a sandy consistency, while too fine a

Refining plant for chocolate &#8211; Making.com

<h2>Everything starts with cocoa beans</h2>
Whatever chocolate product you want to make, your chocolate production process starts with <a href="https://making.com/cocoa-bean" target="_blank" rel="noopener">cocoa beans</a>. After leaving them to ferment for a few days, the beans are dried to reduce the moisture level.

Roasting is vital because it develops the chocolate flavor. The beans break down in the roaster, and the shell is removed through the winnowing step, separating the <a href="https://making.com/cocoa-nibs" target="_blank" rel="noopener">cocoa nibs</a> from their husk. If there is any residual shell, this could affect the flavor of the chocolate.

After removing cocoa nibs from their shells, they are ground into a thick paste called <a href="https://making.com/cocoa-liquor" target="_blank" rel="noopener">cocoa liquor</a> which is pressed to separate the solid content from the butter. To remove its strong natural odor, cocoa butter is sometimes deodorized by steam injection during chocolate production.

Other than in chocolate making, manufacturers make <a href="https://making.com/cocoa-butter" target="_blank" rel="noopener">cocoa butter</a> odorless and tasteless through steam and vacuum extraction for use in various industries such as pharmaceuticals.

Cocoa butter - more than chocolate

<h2>Chocolate bars, chocolate bonbons, chocolate coatings… the list goes on, you name it</h2>

<a href="https://making.com/chocolate-bars" target="_blank" rel="noopener">Chocolate bars</a> are bar-shaped confections made of solid chocolate. They may also include other ingredients such as <a href="https://making.com/caramels" target="_blank" rel="noopener">caramel</a>, fruits or <a href="https://making.com/products/nuts" target="_blank" rel="noopener">nuts</a>. Once tempered, chocolate is poured into plastic molds where vibrations are applied to remove all the air bubbles.

After cooling and solidifying, chocolate bars are removed from the molds and wrapped in foil or paper packaging. Make sure your chocolate making equipment includes grinders, molding machines and refiners.

Chocolate Conching Equipment

Which chocolate conching equipment equipment do you need?

Chocolate conche for small batches and laboratory use

Longitudinal chocolate conche

Entry level bean-to-bar machine

Batch chocolate line with horizontal ball mill

Continuous chocolate line with horizontal ball mills

Batch chocolate machine with vertical ball mill

Continuous liquid conche

Entry level bean to bar line

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