BY Schokoladenüberziehmaschine

Chocolate Coating Complete Production Line A. Introduction Chocolate coating means that coating chocolate on the surface of candy or bean, then polishing, so that the chocolate bean is of smooth and bright surface. B. Shapes of chocolate core and types The shape of coated chocolate is changing with the shapes of core. Such as spherical shape, flat sphere, egg-shaped, bean-shaped, pillow-shaped and bar-shaped and so on. The chocolate core must be crisp or firm crisp, quagginess or soft. The smaller contact surface between cores, the better, which is good for core flipping, and do not glue together. There are many kinds of cores, such as the nuts, dried fruit, toffee ball, radius of the biscuits, puffed cereals, coffee beans and gel candy and so on. a. Nuts: Such as hazelnuts, almonds, peanuts, cashews, pecans, torreya child and macadamia nuts and so on. They can be used as chocolate coating after roasting. b. Dried fruit: Such as raisins. c. Extruded cereal: Such as expanded fruit and crisp rice and so on. d. Baking leavened types: Such as milk ball, Mak Su ball and biscuit and so on. e. Roller printing types: Such as peanut brittle, almond nougat, hazelnut nougat and so on. They are also suitable for coating. f. Jelly-sweets types: Such as carrageenan ball and strawberry panocha. g. Pure chocolate: Such as chocolate eggs, chocolate beans of round shape or oblate shape. D. Chocolate coating equipmentChocolate coating device including: Agitator tank, automatic spray infusion device(including nozzle and feeder), coating machine, spray gun, lobe pumps, main cooling trough, air temperature and humidity regulator and cool air pipeline loop device.