Explain in detail the process of making chocolate complete equipment

Explain in detail the process of making chocolate complete equipment

Chocolate equipment confectionery has smooth, delicate characteristics and attractive aroma, due to its material and production process resolution.

In the production process, all solids in the finished product of chocolate are evacuated into very small particles, so that all soluble substances and insoluble substances are turned into very coarse particles, and the chocolate becomes very delicate and smooth.

Secondly, the various materials of the finished chocolate are confused to a great extent, and after the confusion is highly homogeneous, the sugar can not be crystallized quickly, and the grease can not be separated, so as not to affect the surface and structure of the finished product.

To this end, it is necessary to disperse various identities into very small particles through chocolate mechanical grinding, confusion, homogenization and refining, and at the same time confuse various different substances very average, and can not distinguish the respective characteristics of different material particles on the tongue, but only think that chocolate becomes a seamless smooth and refined product.

Viscosity is one of the most important properties of chocolate. Chocolate above the melting point should have excellent activity, so that the material can be smoothly implemented in transport and process manipulation. The viscosity of chocolate is also controlled by phospholipids, water content, milk solids, and the size of dry solids.

Near the melting point, this duality of cocoa butter becomes apparent. As a result, chocolate confectionery is very sensitive to the body when the temperature is close to its melting point. This requires that attention be paid to the application of this characteristic in the filling, coating, packaging and storage of its production process.