Chocolate is famous because it is a bit different from candy, which is the taste. Even if a regular candy is soft candy, you still need to chew it with your mouth. But if chocolate is delicious, it can be melted in the mouth. Of course, this is also the biggest headache for our fitness and weight loss people. Because chocolate can be so smooth, the key reason is that it contains a lot of oil and fat in cocoa beans. But if you eat cocoa beans alone, this feeling is not apparent, especially after drying. It is slag, but if you pass the Chocolate Melting Pot, you can refine the fat content in the chocolate.
Table of Contents
1.Chocolate Melting Pot in the Whole Process of Chocolate Making
1.1Cocoa Bean and Chocolate Melting Pot
Many regions now grow cocoa beans, and cultivating this kind of cocoa beans is not very difficult either. But it isn’t elementary to grow good cocoa beans. This is because it is closely related to the nutrients inside and how much fat and fat you can show when you enter the Chocolate Melting Pot. In addition, the flavor of cocoa beans in different regions is also different. Some are good for pure dark chocolate, others for milk chocolate, etc. You need to look at the different flavors that the actual cocoa beans can show.
1.2 The finishing touch of the Chocolate Melting Pot
If it is a good cocoa bean, it will enter the grinding stage after being fermented and dried. Many small workshops often use multiple pieces of equipment to operate grinding, melting oil, insulation, etc. and finally form our current chocolate. But now, many scratching and insulation work can be fully displayed through a Chocolate Melting Pot. Because whether it is grinding or converting cocoa beans into cocoa pulp, it requires a temperature of up to 50 degrees and requires high-strength equipment to operate for a long time. In terms of operation, it is still relatively similar.
1.3 Operation time of Chocolate Melting Pot
Theoretically, the entire Chocolate Melting Pot will take three days to operate. But because now our machinery and equipment are all relatively high quality. As a result, many devices can significantly shorten the time. To ensure a particular supply, but conversely, if you are looking for the unique taste of some small workshops, you can do more melting oil because the more melted chocolate is, the smoother the taste.
2.The benefits of the integrated Chocolate Melting Pot
2.1Chocolate Melting Pot Reduces Factory Costs
Many major manufacturers now use the integrated Chocolate Melting Pot. It would be best to buy several devices initially, but now you only need to buy one machine. As long as the equipment you buy can handle the large volume of your factory, you can work uninterrupted. Moreover, even maintenance and maintenance can be handled uniformly, which is a manifestation of significant savings in the workforce and material resources.
2.2 A chocolate Melting Pot reduces material loss.
Transferring one product from one device to another, especially foods like these, will cause some loss. Some may stick to the front device, and some are lost during conversion. This is normal. But if the connection between these devices and equipment can be significantly reduced, the loss of materials can be reduced to a greater extent. Suppose the Chocolate Melting Pot can be integrated. It can be operated uniformly from grinding beans to melting oil to final insulation, so the highest utilization rate of materials can be guaranteed.
3.Categories of Chocolate Melting Pot
3.1The heating mode of the Chocolate Melting Pot is different.
Generally speaking, when a regular chocolate melting pot needs to be heated, it uses an electric heating mode and automatically controls the temperature. However, one problem with electric heating is that it is easy to stick close to the whole pot wall because the temperature is relatively high, which causes the pot’s temperature to deviate after long-term use, so many manufacturers now also choose steam heating to deal with it. However, steam heating also needs to be noted. Water vapor can never enter the chocolate, which destroys the taste of chocolate and impacts post-molding.
3.2The ingredients of the Chocolate Melting Pot are different.
Generally, the current fat Melting Kettle material is mainly stainless steel. Because chocolate needs to be kept warm, it will inevitably stick to the pot wall, but it doesn’t matter for a short period. Once the time is relatively long, there will be some corrosion on the pot wall. As a result, many materials such as iron, aluminum, etc., used to be eliminated. Nowadays, stainless steel is generally used, and some use carbon steel, but the heating effect of carbon steel is not as good as stainless steel. There are also small workshops that use PE material. Still, I don’t recommend it because after PE is heated, it will produce certain chemical elements, which are bad for your health.
The integrated development of the Chocolate Melting Pot is also one of the signs of the rapid growth of the chocolate industry. Of course, there are still many traditional chocolate factories that use older Chocolate Melting Pots, but this is definitely a unique flavor, and it’s also a favorite pattern for niche chocolate lovers!