suzy@lstchocolatemachine.com
Sugar-coated chocolate is the chocolate coated with sugar on the surface of the chocolate core. The chocolate core can be made into many different shapes, such as lentil, spherical, egg or coffee bean shape. After the chocolate core is coated with colorful icing, it not only increases the commodity value, but also prolongs the shelf life of chocolate, which is very popular among children.
Sugar-coated chocolate is divided into two parts: chocolate core manufacturing and coating.
Whole production process is described as follows:
-Chocolate core manufacturing
The chocolate core is generally made of pure milk chocolate, and the chocolate core is made through a cooling forming drum after tempering.
The rollers are usually a pair, pre-engraved with an impression, and the two rollers are aligned with the die opening.The rollers are usually a pair, pre-engraved with an impression, and the two rollers are aligned with the die opening parallel device. Cooling brine is passed into the hollow center of the drum, and the water temperature is 22-25°C. The tempered chocolate slurry is fed between the relatively rotating cooling drums, so that the rolling mold is filled with chocolate slurry. With the rotation, the chocolate slurry passes through the drum and solidifies to form a continuous molding core strip. There are certain gaps. Therefore, there are connected dough pieces around the chocolate molding core, which need to be further cooled to make it stable, so that the dough pieces around the core are easily broken, and then the cores are separated by rotating the rolling machine.
The rotary rolling machine is a cylindrical body with many mesh holes. The broken chocolate core swarf is collected in the cylindrical shell tray through the mesh holes and can be reused. The formed chocolate core is pushed to the discharge port and discharged along with the rotation of the cylinder.
Generally, the most common chocolate core molding line is chocolate lentil roller molding equipment. Others also have spherical, egg-shaped, button-shaped and so on. The drum is made of stainless steel or copper and copper coated with chromium. The diameter of the drum is usually 310-600mm, and the length of the drum is 400-1500mm. Cooling brine is passed through the hollow. The technical parameters are calculated according to the lentil-shaped diameter of 12mm.
After the tempered chocolate syrup passes through two relatively rotating cooling drums, it quickly solidifies and forms a consistent chocolate lentil strip, but the center of the lentil core has not been completely cooled, so it needs to be further cooled and stabilized through a cooling tunnel. Generally, the length of the cooling tunnel is about 17m. If limited by the site, multiple cooling belts can be used, and the cooling tunnel can be shortened. After cooling, the product enters the rotary tumbling machine, and the connected cores are separated and then sent out into lentil-shaped chocolates, which are then used as sugar-coated chocolate cores. Sugar coating technical requirements and equipment
Chocolate coating refers to a syrup made of sugar coated on the surface of the chocolate core. After dehydration, a hard icing layer is formed on the surface of the core due to the fine crystals of the sugar. The weight of the sugar coating is generally 40-60% of the core, that is, the weight of the core is 1 g, and the sugar coating is 0.4 to 0.6 g.
In addition to the above-mentioned continuous automatic coating machine, the coating equipment can also be a fully automatic hard sugar coating equipment. The host of this coating machine is a closed rotating drum, and the core is continuously rotating in the drum. Under the action of the baffle, the coating syrup is sprayed on the surface of the core through the spray gun through the peristaltic pump from the constant temperature mixing barrel, and the hot air is filtered and purified by the air duct distributor in the center of the drum and is introduced under the action of exhaust air and negative pressure. ,, through the core through the fan-shaped fan blades from the air duct distributor dampers, and after the dust is discharged, so that the coating syrup is dispersed on the core surface and dried quickly, forming a firm, dense and smooth surface layer. The whole process can be Completed under PLC control.
Chocolate is a heat-sensitive substance. When the chocolate core is coated with hot air, the highest drying temperature must keep the product from deforming. Therefore, in addition to purification treatment, the hot air must also be cooled. Usually, the hot air temperature is 15-18°C. Hereafter, we will introduce a modern hard sugar coating automatic coating equipment, including air purification and cooling treatment system: the coating machine is a porous drum made of stainless steel, the pot mouth has a closed cover, and the pot wall has a baffle plate to be able to core the fire. The best state of fire, sleep, mixing and drying. The coating can be sprayed on the core regularly through a spray gun. The coating machine must ensure that the spray is fully mixed and evenly distributed. The speed is too fast, especially in the dry state, which is easy to be abraded. The clothes machine equipment is 1-16rpm, which can be set according to the actual situation. The inlet air is first passed through to reach the required temperature and temperature, and then blown in by the fan. The return air passes through the processor and passes through the exhaust fan outlet. The whole process uses the new microcomputer touch-film screen control system to compile the syrup flow, negative pressure, air intake, and exhaust air. Temperature, such as process parameters are automatically controlled.
Sugar-coated chocolate coating operation procedure
①Start the adjustment time, the air supply is below 20℃, and the relative air temperature is about 20%.
②Input the chocolate core into the coating machine and start the coating machine. The first stage of coating is to pre-coat a layer of sugar gum powder, which serves to prevent oil from leaking to the surface. First, spray the pre-coated paint, spraying, different size, and air drying (hot air and exhaust) during the coating process are all controlled by time. 15s, generally 6~12s, can be set according to specific conditions. After spraying the pre-coated sugar syrup, it takes about 70~90s to change the slurry, and then spray the pre-coated powder, and then air-dry, the air temperature is 18℃, and the same operation process of the air inlet and exhaust is performed 3 to 4 times as a specific procedure , That is, the pre-coating is completed
③After the pre-coating is completed, it will enter the coating stage. The coating can also be divided into several sets of procedures according to the actual situation. Each set of procedures is cycled 4 to 10 times, and the sugar coating layer is gradually increased. At the same time, adding powdery spices can be set to 3 to 4 sets. ,, 4 cycles per set, spraying time 10~14s, homogenization time 90s, at this time the sugar coating weight increases by 25%, and then 2 sets of procedures to increase the sugar coating layer, each cycle 10 times, and start whitening or coloring , The air inlet temperature can be increased to 20℃, the air inlet and exhaust air every 300s; finally enters the surface lubrication stage, at this time the spraying time is reduced to 6s, the homogenization time is increased to 120s, and the air inlet and exhaust time is reduced to 150s. One set of 10 cycles, the last set of spraying time is reduced to 3s, the homogenization time is reduced to 120s, the air intake and exhaust time is also reduced to 120s, and the sugar coating weight is increased to 50%, and the coating process is completed. The set program parameters are correctly referenced. If there is any inconsistency in the actual operation, the program parameters can be changed or modified in time.
④From the beginning and end of the first set of procedures, you can weigh once every time the procedure is executed, but the last two sets can increase the number of weighings and exceed the limit of clothing weight. Perform polishing.
⑤Brazil wax powder is used for polishing, 0.6-0.8g per kilogram of product, and 14% shellac alcohol solution of light protectant or brightener, 0.8-1.25ml per kilogram of product.
⑥When the weight of the product reaches the requirements, turn off the air intake and exhaust, and sprinkle 1/2 of the total amount of Brazilian wax powder into the coating pan, roll for about 10 minutes, when it appears bright, remove the remaining 1/2 wax powder Sprinkle and roll for another 10 minutes, and finally add shellac solution and roll until the solvent composition is clean and the surface of the sugar granules is dry and breezy. At this time, the air intake and exhaust have been completed. Observe that the material is discharged after opening for 60 seconds for packaging.
Post time: Jun-01-2021
