The latest chocolate production and shaping techno

2022-09-21
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Ice cone shell making technology: the latest chocolate production and forming technology

ice cone technology saves production costs to varying degrees. Its most obvious advantage lies in more accurate control of production, especially the thickness control of chocolate shell, which is unmatched by traditional shell making technology

successful temperature regulation can make the chocolate easy to demould during the production process, and make the final product have an attractive appearance, "not in the hand but in the mouth" characteristics, and a longer shelf life. All these depend on the precise temperature control and mixing ability of the chocolate thermostat, which is what aasted thermostat is proud of. Aasted's experience in thermostat can be traced back to 1946. Under the leadership of its founder, Mr. aasted, it made the world's first continuous thermostat, opening up a precedent in this field

the glossy chocolate product after temperature regulation

after successful temperature regulation, the chocolate is then injection molded. Chocolate and sandwich materials have a history of more than 60 years. So far, three or more materials have been developed for one-time casting. The advantage of this process is undoubtedly that chocolate products containing cream can be completed with only one injection molding machine. However, this process has its own limitations, that is, the sandwich cream material must be very similar to the outer chocolate in terms of density, viscosity, temperature and other properties, otherwise it will damage the outer chocolate shell

traditional inverted mold shell making process

in order to break through the limitation of one-time pouring process, a so-called traditional chocolate inverted mold shell making process has been applied, that is, first make a chocolate shell with a certain shape on the outer layer, and then pour butter or various soft candy sandwiches, The process is as follows: fill the mold cavity with temperature adjusted chocolate and stay for a certain time - turn the mold upside down - oscillate the mold to make the chocolate flow out of the cavity - turn the mold upside down - scrape the mold surface - cool down - pour the sandwich - seal the bottom to form a complete sandwich chocolate. This process obviously does not have too many restrictions on the sandwich material, and the temperature of the sandwich material is not too demanding

simulation diagram of traditional reverse molding process

aasted company has a very mature production line to adapt to these two processes, and is widely used in the production of sandwich chocolate by many chocolate manufacturers in the world. However, it is not difficult to find that even this so-called traditional chocolate shell making process itself has great defects. The first is the waste of energy, because at least 50% of the excess chocolate will be poured out every time a batch of chocolate shells are made, and they will have to be pumped into the temperature regulating cylinder for re temperature regulation before next use; Second: the thickness of the chocolate shell can't be controlled. Even the best operator can't make up for this defect by using the most advanced computer system; Third: the chocolate shell made by this method is difficult to seal or mold because there is no wedge on the edge, and it is easy to detach; Fourth: generally, there are three kinds of chocolate in the final package, namely, dark chocolate, milk chocolate and white chocolate. This process makes different varieties of chocolate shells can only be produced separately. For example, Mr. produces a batch of dark chocolate, and sets up a warehouse for temporary storage, and then carries out the production of the next variety. The packaging of the finished product needs to wait until all three varieties are produced, which leads to inconsistent shelf life of the final product, The product quality is discontinuous, and additional storage space is required

simulation diagram of multi material one-time pouring forming

ice cone shell making process - a milestone in sandwich chocolate

therefore, many chocolate craftsmen are committed to developing new processes, so as to make the industrialized production of chocolate more reasonable. However, this traditional shell making process has been used for decades, and even if there are some alternative process equipment, it finally failed because it is not suitable for industrial production until 1992, Aasted company has introduced the first ice cone chocolate shell forming equipment for industrial production, which has made a milestone contribution to the chocolate production industry

the patented aasted ice cone forming machine is used to produce chocolate shells with or without sandwiches. At present, this equipment is also widely used in the production of some large chocolate shells (for example, qiaoke's 2016 IFAM is dominated by the "macro policy trend") so that the chocolate quality of each product can be accurately controlled

schematic diagram of ice cone forming process

the so-called ice cone forming process refers to pouring a certain amount of temperature adjusted chocolate into the mold cavity first, the low-temperature stamping head extends into the mold cavity, and the chocolate in the mold is extruded and spread to the gap between the stamping head and the bottom mold to form a shell. After repeated tests in the laboratory, aasted company controlled the temperature of the punch at minus 15 to 25 ℃. Under this low temperature, after a few seconds, the surface of the chocolate in contact with the punch quickly formed a film, so that the punch can exit the bottom mold smoothly

some insiders can't help asking, will such a low temperature form unstable cocoa butter crystals, so as to destroy the temperature adjusted chocolate? The answer is no, and even the obtained chocolate products have a more attractive gloss appearance and longer shelf life than the traditional shell making process. However, so far, it is difficult to explain the reason scientifically. In order to explain this phenomenon, a lot of research work is being carried out from all aspects

for the ice cone process, if you want to make a new chocolate product shape, you only need to replace the stamping head panel, which is similar to replacing the pouring head of the injection molding machine. The ice cone forming machine solves all the problems faced by the traditional shell making industry, and creates more possibilities for the development of new chocolate products or the application of new processes

further explore the role of low temperature. A low temperature of minus 15 to 25 ℃ can not only make the stamping head exit the bottom mold smoothly, but also play a role in cooling chocolate. According to 1. The impact of the soaring vanadium price on the cost of vanadium batteries, many experience of using this equipment manufacturers, the subsequent cooling time of chocolate shell can be reduced by half. More importantly, low temperature can also avoid the breeding of bacteria and reduce the pollution in production

the ice cone process saves production costs to varying degrees. Compared with the traditional shell making process, the ice cone process does not need to pour excess chocolate. On the one hand, it avoids the waste of energy caused by repeated temperature regulation, and also reduces the demand for the capacity of temperature regulation cylinder and storage cylinder, reducing the investment in this aspect. In addition, experience has proved that the chocolate shell made by ice cone process has high mechanical strength, which is not easy to break in subsequent production, including demoulding, packaging, transportation and other links, reducing the ratio of waste. The longer shelf life of the product also won more time for future sales to meet the needs of social products and environmental protection

only the ice cone process can achieve the edge of the chocolate shell with wedge, which is convenient for the subsequent back sealing and mold closing.

the most obvious advantage of the ice cone process lies in the more accurate control of production, especially the thickness control of the chocolate shell, which is unmatched by the traditional shell making process. On the one hand, the thickness of the chocolate shell is uniform, on the other hand, it can make a thinner shell (the thinnest can be 0.8mm thick). In the production of standard cream filled chocolate, the edge with wedge can always be guaranteed, which is convenient for back sealing or mold closing

the ice cone process makes it possible to produce different varieties of chocolate at the same time. It can produce dark chocolate, milk chocolate and white chocolate in the same batch, so that the chocolate in the mold can be directly boxed, avoiding unnecessary storage and operator contact

the chocolate formula that can be processed by the ice cone process is more abundant, especially for the chocolate slurry with low fluidity, which cannot be processed by the traditional inverted mold process, but the ice cone process is able to handle it easily. Therefore, chocolate producers can produce chocolate shells of various shapes with less cocoa butter

with more than ten years of experience in the development of this new process and continuous exploration in this field, more and more manufacturers are inclined to this new process. We have reason to believe that the ice cone process will be widely used in the industrial production of chocolate shells

company introduction

aasted company has been committed to the research of chocolate production technology for nearly 90 years. Based in Copenhagen, Denmark, aasted company adheres to the simple style of northern Europe and perfectly presents it in the design concept of each machine. As early as 1925, aasted customized the world's first continuous chocolate forming line for Cadbury in the UK. Since then, the name aasted has become a new synonym for quality, reliability and creativity in the chocolate making industry. Design engineers and quality assurance managers all require a stable friction coefficient (calculability). (end)

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