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Chocolate Moulding 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

12 moulds per minute

Electronic command panel

Automatic book-moulding system

Also close chocolates filled with praliné filling directly

Food

Molding Equipment

<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

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

Moulding &ndash; Making.com

Molding Equipment and Machinery - Making.com

Bakery production includes foods usually made from flour such as bread, biscuits, and cakes. Depending on the baked good you want to make, flour can be mixed with water or other ingredients producing a paste called dough or batter. The dough is then baked in the oven using dry heat. During baking, heat is transferred from the air to the dough, first on the surface and then in the center. Moisture and liquids escape through evaporation.

Bakery

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

liquid

solid

The HBM 720 from Hacos is an automatic book-moulding system; it works by closing 'book-moulds' in order to produce eggs, balls, sea-shells and other 3-dimensional figures.

Closes 'book-moulds' in order to produce eggs, balls, sea shells, and other 3-dimensional figures. Start producing filled chocolate products The HBM 720

Automatic book-moulding system &ndash; Making.com

We open production technology to everyone

Making.com

Cookies

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

Cost-effective way of melting and tempering

Capacity of 40 Kg and 100 Kg

Digital thermostat

It can be combined with other lines

Great melter

Batch

Teh Hand moulding machine from Hacos is a manual tempering machine; the most cost-effective way of melting and tempering.

Melting and tempering for convenient moulding of chocolates by hand. Start making chocolate as the chocolatiers worldwide The Hand moulding machine from

Hand moulding machine &ndash; Making.com

Can be adapted to other lines

With a capacity of 12 moulds per minute, the HML 720 C from Hacos is a semi-automatic moulding line for solid chocolates and bottoming of filled chocolate.

Perfect for scaling up your production of tablets or filled chocolates. Moulding of tablets or the bottoming of filled chocolates With a capacity of 12

Semi-automatic moulding line for solid chocolates &ndash; Making.com

8 moulds per minute

Economical chocolate moulding line

Flood-filling guarantee

Ergonomic design for one operator

Touch screen command pannel

The HML 480 S from Hacos is an economical chocolate moulding line for pralines, tablets and cups.

To automatize the process of moulding pralines, tablets, and cups in artisan productions. Start automating your moulding process The HML 480 S from Hacos

Moulding line for pralines, tablets and cups &ndash; Making.com

De-mould 12 moulds per minute

Release on plastic plates

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Decorating

The DM 720 from Hacos is an automatic stand-alone de-moulder; thanks to this device one operator will be able to de-mould 12 moulds per minute.

De-moulding is often found to be a bottleneck in chocolate production and can be solved flexibly by a stand-alone machine. Easy demoulding of your

De-moulder for flat bottom chocolates &ndash; Making.com

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

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

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

Thermoforming

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 &ndash; 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

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

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

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

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 &ndash; Making.com

jaf-inox-general-cacao-brochure-pdf

Jaf-Inox-General-Cacao-Brochure.pdf

jaf-inox-gourmet-chocolate-brochure-pdf

JAF-Inox-Gourmet-Chocolate-brochure.pdf

Develop new products

Get into the chocolate making business on a small scale

Produce specialty products for niche markets

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

Corrosion free, stainless steel material contact parts

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

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

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

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 &ndash; Making.com

No need to shop around matching machine capabilities and capacities

Full control of production parameters

Safer work environment with built-in safety features

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 &ndash; Making.com

4 or 8 molds can be spun at the time

Maximum mold size: 560 x 340 mm

Vibrating function

Ventilator

Very stable construction

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

The COLLMANN 4904 from Hacos is a compact 4-arm spinner, which are independent for perfectly even wall thickness, designed for chocolate hollow figures.

For small productions or lab use in the manufacturing of chocolate hollow figures. Independent spinning movement for perfectly even wall thickness The

Compact 4-arm spinner for chocolate &ndash; Making.com

20 or 40 molds can be spun at the time

Adjustable vibrating function

The COLLMANN 4905 from Hacos is a 20 arm spinner for chocolate hollow figures. Independent spinning movement for perfectly even wall thickness.

For larger production capacities of chocolate hollow figures. Start producing a wide range of chocolate hollow figures on large scale The COLLMANN 4905

Big scale chocolate spinner &ndash; 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 making equipment – from beans to bars

<h2>Bonbons and Truffles: Brothers without scuffles</h2>
<a href="https://making.com/bonbons" target="_blank" rel="noopener">Chocolate bonbons</a> and <a href="https://making.com/truffle-balls" target="_blank" rel="noopener">truffle balls</a> are similar chocolate products, usually mistaken for each other. Which makes what, then?

Both require chocolate tempering, can be molded or enrobed, and can come in many designs. The same chocolate making equipment for bonbons and truffles can be used to produce each other. The difference lies in their core, literally.

You can consider chocolate-shelled products as truffles when their core is filled with ganache. A tempering machine raises the temperature of the chocolate to 46°C before cooling it to around 26°C. A second process then reheats it to 30°C.

On the other hand, bonbons have cores made of fruit puree, caramel, <a href="https://making.com/nut-pastes" target="_blank" rel="noopener">nut pastes</a>, and many more. The process starts filling the molds with tempered chocolate to form the shell. To get rid of any air bubbles, molds must be vibrated. After hardening, the shell is filled and sealed with another chocolate layer.

<a href="https://making.com/chocolate-coatings" target="_blank" rel="noopener">Chocolate coating</a> used for <a href="https://making.com/cakes" target="_blank" rel="noopener">cakes</a> or other desserts is nothing more than chocolate in its liquid form. To get the snap and the gloss look tempering step is all that matters.

Chocolate makers employ tempering because of the unique process of cocoa butter crystallization. The process involves heating and cooling the chocolate so that the fats (cocoa butter) crystallize evenly.

Tempering – the essence for making chocolate coating

<h2>Do you always need a chocolate tempering machine for making your chocolate coating?</h2>
No, definitely not.

<a href="https://making.com/compound-chocolate" target="_blank" rel="noopener">Compound chocolate</a> is also known as compound coating since it is widely used for coating candy bars. Since there is no cocoa butter, compound coatings don’t need to be tempered, but simply melted and used.

Compound chocolate is made from cocoa, vegetable fats, and sweeteners. Vegetable fats such as coconut oil and palm oil are used as replacements for cocoa butter and instead of chocolate liquor, it has <a href="https://making.com/cocoa-powder" target="_blank" rel="noopener">cocoa powder</a> inside.
<h2>Molding vs. enrobing for your chocolate products</h2>
Choosing to use a chocolate enrober or a chocolate melting machine depends on the design of your chocolate product and its filling.

When using molding, you need to form the shell of your product first, fill it with a flavoring, cover it and cool it. Compared to molding, enrobing is a faster method. You have to form the core of your product first and then you can pour your liquid chocolate over it.

Enrobing machines can also work with several ingredients, such as nuts or <a href="https://making.com/chili-powder" target="_blank" rel="noopener">chili powder</a>.

Chocolate Moulding Equipment

Which chocolate moulding equipment equipment do you need?

Automatic book-moulding system

Hand moulding machine

Semi-automatic moulding line for solid chocolates

Moulding line for pralines, tablets and cups

De-moulder for flat bottom chocolates

Horizontal cooling tunnels for chocolate moulds

Entry level bean-to-bar machine

Chocolate bean to bar line 10kg

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

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