Publish Time: 2024-08-08 Origin: Site
Chocolate sauce has a rich history. It originated in Italy in the 1940s and was invented by the young Piero Ferrero. This chocolate sauce quickly won people's love with its smooth, sweet and rich taste and soon occupied the market. Today, chocolate sauce has become a world-renowned food seasoning. People can find it in supermarkets all over the world. Whether it is spread on bread and pastries or used in baking, it adds a special flavor to food.
Cocoa powder: As one of the main ingredients of chocolate sauce, it provides the unique flavor and color of chocolate.
Cocoa butter: Natural fat extracted from cocoa beans, which increases the rich taste and gloss of chocolate sauce.
Sugar: Used to balance the bitterness of cocoa and provide sweetness.
Vegetable oil (such as palm oil): Increase the fluidity of chocolate sauce and extend the shelf life.
Emulsifier: Such as soy lecithin, helps maintain the stability of the mixture and prevents oil and water separation.
Vanilla: Provides additional aroma and enhances the flavor of chocolate sauce.
Salt: used to balance the sweetness and increase the complexity of chocolate sauce.
Of course, depending on your unique production process, you can also add additional recipe ingredients such as milk, milk powder, cocoa powder, caramel color, spices, etc. The combination and proportion of these ingredients determine the final taste and texture of the chocolate sauce.
Preheating the stainless steel mixing tank:
Start the heating system of the stainless steel mixing tank and preheat it to the initial temperature suitable for chocolate sauce production, usually between 40°C and 50°C.
Melting cocoa butter and vegetable oil:
Add cocoa butter and vegetable oil to the preheated stainless steel mixing tank and heat until completely melted and mixed evenly.
Mixing dry ingredients:
Gradually add cocoa powder and sugar in the stainless steel mixing tank and start stirring at a low speed to avoid splashing of raw materials.
Emulsification:
Add emulsifiers, such as soy lecithin, to help form a stable emulsion and prevent oil-water separation.
Homogenization:
Use a high shear homogenizer in the stainless steel mixing tank to homogenize the mixture until the desired fine texture is achieved.
Seasoning:
During the mixing process or after homogenization, add seasonings such as vanilla and salt to enhance the flavor of the chocolate sauce.
Quality testing:
Take samples in the stainless steel mixing tank and test the texture, taste and flavor of the chocolate sauce to ensure that it meets quality standards.
Cooling:
After mixing and homogenization, use the cooling system of the stainless steel mixing tank to cool the chocolate sauce to a suitable temperature.
Packaging:
Transfer the cooled chocolate sauce to the chocolate sauce filling machine for packaging.
IMMAY is a manufacturer specializing in the production of chocolate sauce mixing equipment. When you choose IMMAY's stainless steel chocolate sauce mixing tank, you will benefit from its natural and efficient functional integration. Stainless steel not only provides natural corrosion resistance and hygienic properties, reducing the accumulation of bacteria and residues, but also is easy to clean, ensuring the purity of chocolate sauce production. The bottom high shear homogenizer inside the tank, with its powerful mixing ability, ensures the uniform dispersion of raw materials and avoids agglomeration, thereby producing a chocolate sauce with a fine texture. In addition, the specially designed scraping paddles in the tank can fit the tank body during the mixing process, effectively sweeping away the residue on the tank wall, further improving the uniformity and efficiency of the mixing. Finally, the heating and cooling interlayers of the IMMAY stainless steel mixing tank provide you with precise temperature control, whether in the process of melting cocoa butter or cooling chocolate sauce, to ensure the best flavor and quality of the product. These features together constitute the excellent performance of the IMMAY stainless steel chocolate mixing tank, making it an ideal choice for professional chocolate sauce manufacturers.
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