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How to Refining Chocolate with Sugar,Milk, Lecithin, Surfactant, Fragrance？
In pursuit of pure dark chocolate, you don’t need to add any auxiliary materials, even the most basic sugar, but this is the choice of the minority after all. In addition to cocoa mass, cocoa butter and cocoa powder, popular chocolate production also needs ingredients su...Read more -
How to Make Chocolate From Bean to Bar
The sun-dried cocoa beans are sent to the factory, officially starting its transformation journey... From bitter beans to delicious chocolate, a series of processing processes are required. According to the processing process, it can be roughly divided into 3 processes, ...Read more -
How to Choose High Quality Chocolate Mold?
LST melanger provide craft chocolate making in an professional new way. Can put cocoa nib, oil, sugar, powder, etc material into melanger directly, with a bit of patience, you will have great chocolate creations by your own recipes. Due to our structure, and the use of h...Read more -
Amazing Chocolate Easter Eggs-Two Methods to Make it!
Christmas and Easter are just around the corner, and chocolate eggs of all kinds are popping up on the streets. How to make chocolate eggs with a machine? Two machines are available. 1. Chocolate shell machine Small machine, small product, easy to operate, but the thickness of the product is not ...Read more -
How to Make Chocolate Cover Nuts
How to make delicious chocolate covered nuts/dry Fruits? Just need a small machine! Chocolate/Powder/Sugar Coating Polishing Pan(Click here to see more detailed machine introduction) We'll introduce the processes of use our coating pan to make it. Loadin...Read more -
Full auto jaffa cake production line-10 moulds/min(450mm molds)
jaffa cake receipt jaffa cake main production machine: chocolate depositor: https://youtu.be/sOg5hHYM_v0 cold press: https://youtu.be/8zhRyj_hW9M cake feeding machine: https://youtu.be/9LesPpgvgWg any interest please no hesitate to contact us: www.lstchocolatemachine.comRead more -
Use Candy-Free Pectin to Produce Gummy/Yogurt/Center Filling Chocolate by One Shot Depositor(Apple Source)
Applications Pectin can be used in various kinds of food in appropriate amount according to production needs. Pectin can be used in the manufacture of jams and jelly; to prevent cakes from hardening; to improve the quality of cheese; to manufacture fruit juice powder, etc. High-fat pectin is main...Read more -
How to make molded real cocoa butter chocolate looks shinier and high quality?
Temperature adjustment: mainly through heating, let all the crystals completely loosen their hands, and then by cooling to the most suitable crystal temperature range, cultivate the crystals, and finally raise it a little, so that the crystals are within a maximum speed growth range. The chocolat...Read more -
How To Use Coating Pan To Produce-Chocolate Garlic Crisp(with receipe)
(1) Product introduction Garlic is a good condiment in our daily life. It is rich in nutrients. It not only contains calcium, phosphorus, iron and other minerals, but also contains many vitamins, and has the effect of detoxification and disease prevention. But it has a special pungent smell that ...Read more -
LST Semi-auto/Full-auto Cereal Chocolate Moulding Line
Main Instruction it can mix chocolate, nut butter, fruit, or cereal with other particle food; the product loafs are varied and can be customized.Equipment using program control, automatic cereals and chocolate syrup.Under continuous automatic control of mixing material into the molding, full aut...Read more -
Why the 5.5L Chocolate Tempering Machine is so Popular?
Recently, many customers have inquired about the 5.5L chocolate tempering machine.Why the 5.5L Chocolate Tempering Machine is so Popular? Wide range of applications The 5.5L chocolate melting machine has a compact and stylish appearance, its size is 45*50*80cm, it can ...Read more -
Why need a conching machine/refiener in making chocolate?
The role of the conching machine/refiner in chocolate making: (1) The moisture of the chocolate material is further reduced; (2) Repel the residual and unnecessary volatile acid substances in the cocoa sauce; (3) Promote the reduction of the viscosit...Read more