The chocolate production line is an automated system for converting cocoa beans into chocolate. The whole line integrates raw material processing, fine grinding, refining, tempering, pouring, cooling, packaging and other functions, and is widely used in chocolate factories, food processing plants and customized snack brand production.
The entire chocolate production line is equipped with a series of special equipment that work together to complete each process with preciion. From the roasting oven that brings out the rich and complex flavor of the cocoa beans, to the grinder that grinds them into smooth and creamy cocoa paste, each step is strictly controlled to achieve the perfect balance of taste and flavor.
Main Chocolate Processing Flow
Cocoa raw material processing: including roasting, peeling and grinding cocoa beans into cocoa liquor.
Mixing: cocoa liquor is mixed with sugar, milk powder, etc. in proportion to form the initial chocolate mixture.
Refining: Grind the chocolate mixture to a fine texture (generally below 20 microns).
Conching: Continuously stir and heat through the conching machine to improve the taste and release the aroma.
Tempering: Control the crystal structure of chocolate to make the finished product smooth, shiny, and not easy to melt or deform.
Molding / Enrobing: Inject the tempered chocolate into the mold or wrap other foods (such as wafers, nuts, etc.).
Cooling: Cool and shape through the cooling conveyor line.
Wrapping: Automatically complete packaging actions such as film wrapping, labeling, and sealing.
01
Whole line is controlled by PLC, and the operation is stable
02
High-precision grinding ensures that the chocolate taste
03
Diversified production: can adapt to different chocolate recipes
04
Modular design: can be customized according to requirements
05
Food grade stainless steel material, clean and safe
06
Advanced temperature control systems ensure cocoa roasting evenly
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