Upon hearing “Chocolate”, everyone must have thought of a block of chocolate. In fact, chocolate is a foreign word. It began in ancient Mayans, and at that time, chocolate was used as a drink. It is believed that everyone knows that chocolate will melt and become liquid after heating. Yes, in modern chocolate production processes, the chocolate sauce mixing machine needs to have this heating process, and of course, it needs to be dispersed and stirred to make different chocolates. The ingredients of the ingredients are mixed and stirred evenly, and vacuum defoaming is performed to ensure that the texture of the chocolate is more delicate and lubricated, no bubbles are formed, and finally the block chocolate is made.
Of course, chocolates come in different categories according to the composition of ingredients. Let’s take a look at the types of chocolate ingredients.
1. tasteless chocolate:
The texture is very hard. As a semi-finished product, raw materials for chocolate filling can be prepared.Content: Cocoa butter content higher than 50%.Composition: No addition.
2. dark chocolate
Or pure chocolate, harder and harder.Content: Generally refers to the content of pure cocoa butter is higher than 50% (domestic regulation is 18%), or the chocolate content is less than 12% of chocolate. Composition: cocoa powder, cocoa butter and sugar, plus a little lecithin.
3. milk chocolate
Content: at least 10% cocoa pulp, at least 12% milk;Composition: It consists of cocoa products (cocoa liquor, cocoa powder, cocoa butter), dairy products, powdered sugar, spices and surfactants.
4. white chocolate
Content: No cocoa powder, but no less than 20% cocoa butter content.Composition: As large as milk chocolate, the content of dairy products and sugar powder is relatively large and the sweetness is high.
5. chocolate without cocoa butter
In order to reduce production costs, some chocolate producers use “generation of cocoa butter” instead of cocoa butter extracted from cocoa beans, which is now known as chocolate confectionery or chocolate-flavored foods.
Chocolate mixing machine
In the production of chocolate, heating and stirring and vacuum defoaming functions are required. YeKeey’s ZJR series emulsifier mixer is very suitable for the production of this type of product. The ZJR emulsification mixer is equipped with a mixing system, a homogenizing system, a heating system, a vacuum pressure system, a temperature and pressure sensing system, a lifting system, an electrical control system, and an operating platform. The ZJR series vacuum homogenizing emulsifier has the characteristics of hygiene, safety and high efficiency. It is especially suitable for the production of food sauces, such as salad dressing, chocolate sauce, mayonnaise, various jams, baby food and so on.
YeKeey ZJR emulsifying mixer is widely used in the food sauce industry, and we have also received positive feedback from many customers. The food sauces produced by YeKeey vacuum emulsifier are excellent in appearance, taste, product stability, etc.!
YeKeey vacuum emulsifier has experimental type, pilot type and industrial production type for customers to choose, and can provide personalized customized services according to customers’ unique process requirements. If necessary, please feel free to contact us. If you want to know more about our products, you can come to our company for free test. If it is not convenient for foreign customers to come to the factory for the test , you can contact the sales staff to purchase raw materials according to your process. Carry out video test service! For more chocolate mixing machine information, please leave a message or contact us by email.