Low season chocolate equipment industry hopes for stable growth

30 November 23
Chocolate coating equipment

The off-season chocolate equipment industry hopes for stable growth as a manufacturer of blueberry jam for cocoa butter crispy production lines.

Process and spiral chocolate raw materials: The step is to cover a thin layer of transparent chocolate, light cream, corn starch, pure cream, anhydrous cream, 2B, vanilla essence, and low speed shear temperature not exceeding 60 ° C on the cocoa liquid block. It is preliminarily applied to the production of chocolate, fatty alcohol foods, coarse sugar chocolate, or natural cream.

The TQ-II chocolate bean production line is an equipment developed by our company through the introduction of foreign technology. This equipment is fully enclosed for production, avoiding pollution and overweight caused by personnel exposure to low hygiene standards, and ensuring consistent chocolate quality.

The milk chocolate and salt chocolate produced by our company have been greatly reduced in class, and the content and quality of chocolate have been raised to 07577, including grains, some organic blends, and starch free groups with varying amounts, and comply with HACCPC requirements.

In 2017, the company’s series of products were widely used in fields such as food processing, chocolate, sugar making, biscuits, mooncakes, instant noodles, meat products, biological preparations, etc., developing new products for chocolate manufacturers and achieving significant production benefits.

Chocolate coating equipment

In order to meet the mutual needs of consumers and promote development, while also undergoing transformation and upgrading, the chocolate industry is facing enormous market pressure.

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