When it comes to chocolate, I believe most people love and hate it. For those who love it, it is to love its unique taste, smooth taste, more mellow in the mouth than candy, and more textured than drinks. For people who hate it, it’s not that they hate the taste of chocolate, but the high fat content of chocolate itself, which is one of the snacks that need to be eliminated very much for weight loss people. But even so, the chocolate market is growing every year, so if you want to make chocolate, the Chocolate Incubator is an indispensable module. So what is its main role? What details need to be handled when designing?
The role of Chocolate Incubator
1. Guarantee the slurry shape and make it easy to manufacture
In fact, anyone who has seen chocolate making will see the existence of a chocolate incubator. If it is a small workshop, chocolate holding tanks often exist independently. They are usually cylindrical, and are used to store chocolate paste after chocolate goes from cocoa beans to cocoa paste. Because the different shapes of chocolate we see on the market are made through later molds. Whether they are round, flaky, or some granular, they need to be poured into the mold before the slurry in the insulation tank can be formed. Well, slurry is an inevitable form. In order to ensure a constant temperature, an insulation cylinder is often needed.
2. Easy to stir
In fact, after cocoa beans become cocoa pulp, it is not the final form. It often takes at least three days of constant stirring to make the cocoa pulp very smooth and allow the internal cocoa butter to fully dissolve. Therefore, many big manufacturers nowadays will directly combine the effects of stirring and insulation into one. The chocolate incubator can not only operate the functions of grinding and stirring, but also guarantee a certain temperature, so that it can be prepared for the final direct insertion into the mold.
Ingredients for Chocolate Incubator
1. Use carbon steel
In fact, many chocolate incubators are now using relatively stronger carbon steel materials. The main reason is that in the process of turning cocoa beans into cocoa pulp, everything that has been peeled and fermented is ground, and then quickly ground and stirred for up to three days. This is quite strong, so carbon steel often meets this standard and is not easy to damage. Therefore, it became the first choice for many chocolate factories.
2. Use stainless steel
Stainless steel is also the main manufacturing component of many chocolate incubators today. Although the hardness of stainless steel is not as strong as carbon steel, the advantage of stainless steel is that after a long period of work, the insulation tank will not corrode due to the chemical effects it produces. In fact, it’s not just chocolate, but stainless steel has also become a good choice for many occasions that need to be stirred. Compared to carbon steel, the price is still more reasonable.
3. PE material is used
For many small private workshops, chocolate incubators use PE materials more often. After all, they are lighter, and the workload of private workshops is often not very large, so the cost of using PE materials is lower, and now PE materials have become better, even after damage, the cost of replacement is relatively low.
How does the Chocolate Incubator achieve heat retention
1. The mode of heating
Compared to heating with fire, electric heating can be relatively more constant, which is very effective for processing chocolate. As a result, chocolate incubators nowadays tend to use direct heating tubes, jacket electric heating, or coil heating. While stirring and heating, it can also generate heat by stirring.
2. Thermal insulation mode
Chocolate incubator is now being made. In addition to the need for lasting heating, it also needs to have a certain insulation effect, because the temperature changes may still be large, so after using these insulation measures, the whole stirring process can truly achieve a constant temperature effect. For example, pearl cotton, rock wool, or polyurethane foaming are all good insulation materials.
3. Ensures long-lasting stirring
It has only been said before that the process of stirring itself also brings a certain amount of heat. At present, different insulation cylinder stirring blades mainly have different modes such as frame type, one-line type, dispersion disc, etc. For Chocolate Incubators, it is now common to use one-shaped or doji stirring paddles. Of course, if you need to add grinding, you can also add a grinding disc directly inside.
Chocolate incubator is a very important part of the chocolate manufacturing process. Many people think that the intensity of stirring, and time is actually not very important, as long as it is pulped, it can be made. In fact, otherwise, insulation can make the original cocoa maximum flavor, can make the later production more efficient, and is also a key step for chocolate to increase quality!
