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¿Cómo se hace el chocolate en las fábricas?

If you’ve ever wondered how chocolate is made, you’ve probably pondered the question, “How is chocolate made in factories?” Perhaps you’ve wondered what goes into the process of making it. Here’s a quick overview. Cocoa powder is the main ingredient, while sugar and milk are added as a secondary ingredient. The final result is a chocolate that meets the desired flavor and color. The chocolate is then loaded into molds and processed to resemble the shapes of candy bars and other popular sweets.


Chocolate is manufactured in factories. Chocolate factories are big industrial complexes that process cacao, sugar, milk, and cocoa powder in large batches. These ingredients are mixed until the chocolate reaches the desired texture and flavor. Chocolate is then passed through many machines and molds that are used to produce various varieties of chocolates. Once the chocolate is finished, the chocolate is packaged and ready for distribution. To make chocolates in a factory, follow these steps.

First, the mixture of cacao and sugar is heated to a low temperature. After the mixture is cooled, giant rollers squash the chocolate into a paste. The paste is then smoothed using rollers to achieve the desired texture. The next step in chocolate making is the conching process, which involves kneading the mixture at 46degC for a week. The final stage in the production process is the tempering process, which involves continuously heating and cooling the liquid until it achieves a stable chocolate consistency.

Cacao powder

If you’ve ever visited a chocolate factory, you’ve probably seen cacao powder. But what is cacao powder and how is it used in the manufacturing process? This nutrient-rich ingredient comes directly from the cacao tree, a small evergreen native to West Africa and South America. Its seed is intensely bitter, fermented, and dried, and is then ground into nibs. The cacao beans are then ground into a non-alcoholic liquor, which is combined with milk. However, before cacao powder is used in chocolate factories, it is first processed at high temperatures to destroy the nutritional value of the seeds.

Cacao is processed into cacao powder, cocoa nibs, and cacao paste. The nibs are the most common form of cacao, and contain fiber, fat, and other nutrients. Cacao powder is a much less processed version of chocolate powder, and contains high amounts of monounsaturated fats, natural carbohydrates, minerals, and protein. In addition, cacao powder has a higher pH level than chocolate powder, making it a better option for baking.

Mantequilla de cocoa

While many people associate cocoa butter with eating the famous treat, its health benefits are also worth noting. Cocoa butter contains a significant amount of antioxidants and is an excellent hydrator and stretch mark reducer. Besides chocolate, cocoa butter is one of the most natural ingredients in homemade chocolate. If you want to eat chocolate without guilt, try vegan white chocolate instead. It is not bad for your heart, either. Just remember that everything is best in moderation, and the same goes for cocoa butter.

You can use fine grade cocoa butter to temper or precrystallize chocolate. The percentage of cocoa butter must be at least one-half of 1% for every kilogram of chocolate. When making chocolate, make sure to allow it to cool completely before storing it in an airtight container. Dark chocolate should be left out of the fridge for about an hour, and milk chocolate should be kept at about 5C.

Cocoa liquor

To make chocolate, cocoa liquor must be separated from other ingredients. The quality of cocoa liquor is crucial for chocolate’s flavour and aroma. However, cocoa liquor can contain unpleasant flavours as well. Some factories use processes to minimize off-flavours while retaining the desired chocolate aroma. However, some processes can leave undesirable chemical residues. Here’s how cocoa liquor is processed. Depending on the cocoa beans used, the process may use a vacuum or heated processes.

First, nibs are milled to produce cocoa liquor. This liquid is composed of cocoa particles suspended in cocoa butter. The degree of milling and the temperature are determined by the type of nib used. Manufacturers often use more than one type of bean and must blend different types to make the right cocoa liquor formulation. Next, the cocoa liquor is pressed to extract the cocoa butter. The amount of cocoa butter that remains after milling depends on the product’s desired taste and texture.

Rolling process

The rolling process of chocolate in a factory is an intricate process that creates velvety, smooth confections. The process starts with a paste mixer feeding the unrefined chocolate paste into a buffer above the pre-refiner. The chocolate paste is then fed to the rolls through a fully automated slide gate. The rolling process can be either single-frequency-controlled or two-frequency-controlled. The latter type of roller has more flexibility in setting its speed differential.

The next step is chocolate molding, which starts with the liquid chocolate and ends with the solid chocolate. After molding, the chocolate is wrapped in wrappers to protect it from contamination, give it a catchy appearance, and allow the makers to brand their produce. The wrapper machine cuts the wrapper material, seals the chocolate, and then packs it into cartons. The wrapping process can be done using foil or banding.

Flavoring process

The chocolate factory’s flavoring process varies greatly depending on the product. The final flavour of chocolate depends on the type of cocoa liquor and the components of milk and whey. The cocoa processing yields a number of aromas. Other components are crucial as well. Fermentation breaks down larger molecules and produces precursors for aroma compounds. In chocolate making, the chocolate factory’s process aims to enhance the desirable aromas while reducing the unwanted ones.

Once the ingredients are combined, the conching process takes place. This step enables the chocolate to be even coated with sugar crystals, allowing flavor to migrate into the product. It also delays the bloom of the fat in the finished product. The molded chocolate may then be filled with a filling and dried in a cooling chamber. This process ensures the final product has a perfect texture and mouth feel. Once the chocolate has been molded, it is sent to a separate process known as conching.

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