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Changemakers

Chocolate Cooling 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

Pralines

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

Foam kisses are known by different names, but their unique texture is unmistakable no matter what you call them. The chocolate mound with a frothy filling is an all-time favorite, but creating that crispy-fluffy contrast is no longer a job of approximation. Specialized foam kisses machines range from mixers to enrobers. But the magic of the delightful confection happens with aeration technology.

Foam kisses

Digital thermostat

Pneumatic mould transport

Flexible chain to empty the tunnel after each use

Able to cool hollow figure moulds or soft thermoformed moulds or blisters

Chocolate Spinners

Your cooked foods are typically exposed to high heating conditions and could take a long time to drop to the right temperatures for further processing or packaging. Cooling tunnels consist of a series of blowers and exhaust hoods that rapidly extract the heat from your products as they travel on a conveyor belt.

Cooling tunnels

Food

Industrial Cooling Equipment

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

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

Cooling - Making.com

Industrial Cooling Equipment - 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.

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

Process

Continuous

<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

Thermoforming

liquid

solid

The KT Mould cooling tunnels from Hacos are Horizontal cooling tunnels for chocolate moulds.

The perfect tunnel for semi-automatic production lines. Start cooling chocolate in a gentle way, with high throughputs The KT Mould cooling tunnels from

Horizontal cooling tunnels for chocolate moulds - Making.com

https://making-tst.imgix.net/2014/12/KT-Cooling-tunnel.jpg

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The cereal bar production line consists of mixing, cutting and cooling a dough of chosen ingredients. These can be seeds, nuts, chocolate chips, dried fruits - and many more options. It may seem simple, but it needs attention to provide an appetizing look and taste.

Cereal bars

In NASA's early years, a research program was established on how to provide food for astronauts while in space. In fact, in the 1960s, nutrition bars were launched with a label called "Space Food Sticks" because they were designed to allow astronauts to eat them easily while wearing their helmets. Protein bar manufacturing equipment is used to mix ingredients, extrude the mixture at a set temperature, cool the product before cutting it to size, coating it, and allowing it to cool to prepare it for packaging.

Protein bars

Available in different capacities and moulds sizes

Digital thermostat to control the cooling temperature

Capacity of 20 to 120 minutes of cooling time

Logistics

Batch

The KT Mould cooling tower from Hacos is a vertical cooling tower for chocolate moulds, available in different capacities and moulds sizes.

Used for cooling one-shot products or chocolate blocs. Start cooling in a limited space with high throughput The KT Mould cooling tower from Hacos is a

Vertical cooling tower for chocolate moulds - Making.com

https://making-tst.imgix.net/2014/12/KT-Mould.jpg

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuit production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit processing equipment, including mixers, molders/cutters, and ovens.

Biscuits

Cookies

Versatile cooling system

Can be used in combination with HE and ROBY enrobers, as well as for depositors

Hygienic design

Capacity of between 100 to 500 Kg/h

Electronic command panel with a digital thermostat

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

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

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

The EBELT from Hacos is a cooling belt for chocolate products. This cooling tunnel can be used in combination with HE and ROBY enrobers or depositors.

Versatile cooling system for enrobed or deposited products. Flexible cool different chocolate products The EBELT from Hacos is a cooling belt for

Larger versatile cooling belt for chocolates - Making.com

https://making-tst.imgix.net/2014/10/EBELT-cooling-tunnel.jpg

“A party without cake is just a meeting.” America's beloved chef, Julia Child, couldn't have been more right. Nowadays, cakes are a blaze of colors and flavors and it's amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.

Cakes

Shrimp or prawn crackers are savory snacks common in Asian countries. Believed to have its origins in West Malaysia, this snack is part of daily common cuisines or as a midday snack. Prawn cracker manufacturing has a strong demand, with Indonesia exporting 1.648 million kg as of May 2019.

Shrimp crackers

Air speeds up to 12 M/s for highly effective convective cooling

Air is re-warmed before discharge to avoid transporting moisture to surrounding production space

All surfaces designed to be easily cleaned and movable parts are kept out of contact with the product to the maximum extent possible

Merv 14 filtration

Components mounted on standoffs wherever possible to avoid difficult to clean pockets

The HD series of cooling tunnels from Hosokawa-Kreuter includes enhanced versions of three standard Kreuter cooling tunnel designs.

Quickly cool your product after cooking in preparation for further processing. This is a line of cooling tunnels designed to take hot products such as

Hygienic chocolate cooling tunnel - Making.com

https://making-tst.imgix.net/2015/01/Bepex-HKK-Hygienic.png

Granola is one of the most beloved breakfast menus for its versatility and convenience - you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.

Granola

Easy set-up

Touch screen

Can be linked to the CYCLOP machines

For big-scale process

The CHILL CYCLOP Cooling tunnel from Hacos is a cooling belt that can be linked to the CYCLOP machines. It is used with CYCLOP tempering/enrobing machines.

For larger productions of chocolate after coating, enrobing or tempering in a continuous process. Start cooling on a bigger scale The CHILL CYCLOP Cooling

Small cooling belt for tempering/enrobing - Making.com

https://making-tst.imgix.net/2014/10/CHILL-Cooling-tunnel.jpg

aasted_1058_brochure-pdf

Aasted_1058_brochure.pdf

Ensures perfect crystallization for high-quality products

Flexible range supports various sizes and processes

Easy-to-clean design reduces downtime

Energy-efficient with variable airflow options

Available in materials suited to different industrial environments

Packaging

Industrial

Crystallization

In the production of chocolate and bakery products, achieving optimal crystallization and cooling is crucial. Traditional cooling methods often fall short

Cooling tunnel for chocolate and bakery products - Making.com

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Maintains ideal temperature for consistent chocolate quality

Compact design with integrated agitator for efficient cooling

Optional aeration system for customized production needs

Easily attachable to existing production lines

Ensures precise cooling for extrusion processes

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

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

When producing chocolate masses for extrusion, maintaining precise temperature control is critical to ensuring consistent product quality. Without proper

Cooling unit for chocolate mass extrusion - Making.com

https://making-tst.imgix.net/2024/09/Aasted_1052_image.png

aasted_1084_brochure-pdf

Aasted_1084_brochure.pdf

Easy mobility facilitates flexible use across different test setups

User-friendly HMI simplifies operation and allows for quick adjustments

Improves production efficiency by perfecting cooling profiles

Ideal for R&D purposes, aiding in the optimization of production processes

Helps in achieving consistent high-quality chocolate products

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

Entry level

Pilot

Drawing samples and testing them for conformity with preset quality standards allows manufacturing units to produce a consistent quality of the product. In a batch process, sample testing systems ensures that each batch meets the specified standards. In a continuous process, product and materials testing helps in the early identification of quality issues, saving significant time and resources, and preventing a sub-standard product from reaching the market. The selection of industrial testing equipment depends on the identification of key quality parameters. These parameters may include volume, weight, viscosity, hardness, particle size distribution, sterility, gauge and containment, among other parameters. Testing machinery need regular calibration to ensure that the parameters being tested are accurate. Some of the more common testing solutions include thermal imagers, scratch testers, optical inspectors and texture analyzers.

Testing

In the chocolate industry, achieving the perfect cooling profile is critical for ensuring the highest quality and consistency of your final product.

Cooling simulator for chocolate production optimization - Making.com

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It’s important to get timing and temperature right when making caramel, and this implies being vigilant. For small scale production of caramel, ensure that your heat source distributes heat evenly and monitor the caramelization process closely. This prevents recrystallization and burning the sugar. For medium to large scale caramel production, consider investing in automated caramel making equipment.

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Caramel

High cooling performance with compact size

Stainless steel construction for easy cleaning

Efficient insulation for energy savings

Uniform cooling with convection air and water-cooled bottom plates

Modular design for flexible installation

Cereals are also defined as breakfast food made from roasted grain and typically eaten with milk or yogurt. Cereal grain is a small, hard, and dry seed, which mainly harvests for human or animal consumption, like wheat, maize, or rye. Processed from the edible components of the grains, breakfast cereals contain rich nutrients and usually serve as the main course during breakfast meals. Different cereal manufacturing equipment allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted into cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrient content and convenience.

Breakfast cereal

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

In the process of manufacturing confectionery products like cereal bars, caramel strands, and biscuits, efficient cooling is necessary to prepare these

High-efficiency cooling tunnel for confectionery production - Making.com

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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

Sweets, candies, ice lolly, confection, lollypop, and even popsicles - lollipops, the hard candies attached to a short stick, go by different names. While choosing your lollipop equipment now is very different from the time of its creation, back in 1908, the opportunities to differentiate the product in the market are wider.

Lollipops

Gummy bears are iconic confectioneries known for their playful shapes and fruity flavors. They have gained immense popularity worldwide due to their versatility and appeal to a wide variety of tastes. In addition to being delicious, gummy bears are also easy to produce, particularly in small quantities. For medium to large-scale production of gummies, there is a multitude of gummy manufacturing equipment to help ensure that you end up with a good product.

Chocolate Cooling Equipment

Which chocolate cooling technology do you need?

Horizontal cooling tunnels for chocolate moulds

Vertical cooling tower for chocolate moulds

Larger versatile cooling belt for chocolates

Hygienic chocolate cooling tunnel

Small cooling belt for tempering/enrobing

Cooling tunnel for chocolate and bakery products

Cooling unit for chocolate mass extrusion

Cooling simulator for chocolate production optimization

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