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Changemakers

Chocolate Tempering 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

Cookies

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Three versions

With pump

Tempering column and cooling system

Touch screen PLC

Food

Tempering Equipment

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

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

Tempering &#8211; Making.com

Tempering 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.

Process

Continuous

liquid

The HST-150 from Hacos is an automatic cost-effective continuous tempering machine with pump, tempering column and cooling system.

Continuous tempering machine for medium scale process. Start producing in a cost-effective and continuous process The HST-150 from Hacos is an automatic

Automatic continuous tempering machine with pump &#8211; Making.com

We open production technology to everyone

Making.com

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

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

Energy efficient

The heating pulse function enables you to reheat the chocolate quickly when it becomes "over tempered"

Also an efficient melter

Can be used for hand-moulding or in combination with other moulding lines

Capacity of 100 Kg

Batch

The HMT 100 from Hacos is an automatic batch tempering machine that can be used as a manual wheel machines, but is equipped with an automatic batch tempering machine.

Automatic tempering machine, for batch process in a medium scale production. Start tempering under with energy-efficient process The HMT 100 from Hacos is

Automatic batch tempering machine &#8211; Making.com

Mobile system

It can be used for pigmented, flavored or dedicated chocolates

Double jacketed buffer tank of 35 kg

Freon cooled tempering system with a built-in cooling compressor

Chocolate pump

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 HTF from Hacos are industrial mini-tempering machines available in different capacities 100, 150 and 200 Kg/h.

Mainly used to feed enrobers, small depositors and decorating systems. Small scale professionally controlled tempering The HTF from Hacos is an industrial

Industrial mini-tempering machine &#8211; Making.com

Automatic batch tempering machine

External cold water is used to flow through the system

Inside the tank, a sturdy mixing system

Excellent mixing and heat-exchanging

Fast and good tempering

The Hacos HB Batch tempering is an automatic batch tempering machine for chocolate and fillings. 35 minutes per batch when starting from melted chocolate.

Ideal for tempering chocolate-based fillings and flavored chocolate batches. Start tempering fillings while keeping the quality The HB Batch tempering

Batch tempering machine for chocolate and fillings &#8211; Making.com

Makes the CYLOP a complete and a versatile machine

Can be easily fitted to the CYCLOP tempering machine

Ideal for enrobing nuts, ice cream, toffee, biscuits and cookies

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

The CYCLOP Tempering machine from Hacos is an automatic continuous tempering machine, fully automatic and equipped with a vibrating table for moulding.

Used in the confectionery industry to coat nuts, ice cream, toffee, biscuits, and cookies with chocolate. Enrobing is essentially a mechanized alternative

Enrobing attachment for an automatic tempering machine &#8211; Making.com

Automatic

Vibrating table for moulding

Silky smooth chocolate

solid

The CYCLOP Tempering from Hacos is an automatic continuous tempering machine. It is fully automatic and standard equipped with a vibrating table for moulding.

Very powerful and easy-to-use automatic tempering machine, for artisan chocolatiers. This heats up the chocolate very slowly, then cools it down equally

Automatic continuous tempering machine &#8211; Making.com

Precise control of process variables critical to final composition and structure of chocolate

High capacity output of up to 1,000 kg/h

Achieve consistent lustrous chocolate coatings by precisely controlling crystal formation

Kreuter’s High capacity tempering machine enhances the attractiveness of your product by coating with chocolate

Prepare chocolate mixes for application to your product as coatings. Enhance the attractiveness of your product by coating with chocolate of controlled

High capacity tempering machine &#8211; Making.com

aasted-product-program-pdf

Aasted-product-program.pdf

aasted-tempering-brochure-pdf

Aasted-tempering-brochure.pdf

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

Lower running costs compared to traditional temper machines

Quality improvement thanks to constant recipe technology

Modules available to suit your existing setup for ease of upgrade

Straightforward touchscreen operation for complete control and monitoring

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

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

Aasted SuperNova temper machines have been designed to offer the highest quality in an easy-to-maintain and flexible package that fits your needs.

If your existing traditional chocolate tempering machines are costing money in increased energy costs and require frequent monitoring to ensure consistent

Chocolate tempering machine &#8211; Making.com

Immediate cost reduction compared to traditional temper machines

Immediate quality improvement - better mouthfeel and longer shelf life

Assists you in achieving your environmental and/or energy reduction targets

Do you need to lower your energy consumption due to either rising power costs or increasing environmental targets, or both? Now there is a chocolate

Energy saving chocolate tempering machine &#8211; Making.com

aasted-nielsen-enrobers-brochure-pdf

Aasted-Nielsen-enrobers-brochure.pdf

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

All in one enrober/temper for maximum portability and flexibility in any production situation

Offered as a standalone temper unit ideal for lab work, product design or production deployment - great value

Water-free cooling system - deploy in any existing line or to new production lines with minimal overhead

Nielsen quality design means simple to operate, highest quality results and consistent reliability

The Aasted Nielsen Tempa 420 is a 200kg per hour capacity combined enrober and temper unit. The Tempa 200 is the standalone temper unit ideal for testing.

Is your current enrobing solution wasting money? Do you need to reduce your running costs and increase your enrobing flexibility without compromising on

Chocolate tempering and enrobing machine &#8211; 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

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

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

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.

Heating

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

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.

Moulding

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

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

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

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? This plant, with its long history, is also known for its versatile usage. From 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.

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.

Chocolate Tempering Equipment

Which chocolate tempering equipment equipment do you need?

Automatic continuous tempering machine with pump

Automatic batch tempering machine

Industrial mini-tempering machine

Batch tempering machine for chocolate and fillings

Enrobing attachment for an automatic tempering machine

Automatic continuous tempering machine

High capacity tempering machine

Chocolate tempering machine

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