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Technical information Cold storage Chocolate

Chocolate

Many confectionery products covered by a thin layer of chocolate. The latter is a mixture of chocolate, cocoa butter and other fats, merged, forming a suitable coating material. This layer melts at a temperature generally in the range of 27-34C. the manufacturer wishes to cover sweets in a thin solid layer, and then to strengthen this layer so that the product can be wrapped and Packed with the least latency on the production line.

Chocolate enrobing start with an element, passing through the coating process, and then through the cold air of the tunnel to be strengthened layer. The colder the air, the faster it will pass, but if the product comes out of the tunnel's too cold atmospheric moisture may condense on the surface and spoil the glossy coating expected by the consumer. The average air temperature in the tunnel can be between 2C and 7C, and air cooling in the refrigerator or in brine coil inside the tunnel. Sometimes it is necessary to condense the entire working area so that the dew point temperature is lower than the surface temperature confectionery, as she comes out of the tunnel...

 
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