Eine vollständige Anleitung zur Herstellung von Schokoladendesserts

Datum:2023-9-18 Autor:Yolanda

Chocolate is the star of the dessert world. It is not only delicious but also fun to make. If you want to improve the efficiency of chocolate making, chocolate tempering unit, chocolate melting machine commercial, and candy coater machines are essential equipment. Heute, we will teach you how to use these machines to make high-quality chocolate desserts and easily complete each step of tempering, melting and coating.

Chocolate Tempering Unit: Achieving Gloss and Taste

Tempering chocolate is a key step in making chocolate desserts. Only with precise tempering can chocolate have a smooth surface and a pleasant crisp taste. With the chocolate tempering unit, you can easily control the temperature and avoid mistakes in manual operation.

Anweisungen

Select the Type of ChocolateAdd Chocolate IngredientsSet the Temperature and Stir

Dark chocolate is generally tempered at 31-32°C, while milk chocolate and white chocolate need to be slightly lower.

Pour the chocolate pieces into the tempering machine.

The machine will automatically heat up and stir evenly to ensure that the crystal structure is evenly formed.

Energy-efficient chocolate tempering machine

Kompakte Schokoladen-Temperiereinheit für kleine - Skalieren Sie die Schokoladenproduktion

Stainless Steel Commercial Chocolate Melting Machine for Food - Grade Quality

Commercial Chocolate Melting Machine: Efficient Choice

Before making desserts, the melting of chocolate is crucial. Manual melting may cause overheating or burning problems, while the chocolate melting machine commercial is designed for mass production and can accurately control temperature and speed.

Nutzungstipps

Add the Right Amount: Put chocolate blocks or slices into the melting machine in batches to avoid overfilling.
Set the Temperature: Adjust to the appropriate melting temperature according to the type of chocolate, usually between 45-50°C.
Even Melting: The machine automatically stirs to prevent particles from piling up or burning.

Creative Desserts

Chocolate Mousse: Melted chocolate is mixed with cream to make a light mousse.
Chocolate-Coated Fruits: Strawberries, Bananen, and other fruits dipped in melted chocolate are great for parties.

Professional - Grade Chocolate Tempering Unit for Commercial Use

Energie - Effiziente Schokoladenschmelzmaschine für kommerzielle Schokoladenfabriken

Candy Coater Machine Adds Color to Your Desserts

A candy coater machine is a powerful tool for making chocolate candies and sugar-coated snacks. Whether adding chocolate coating to nuts, Kekse, or fruits, the coating machine can ensure that each one is uniform and perfect.

How to Use

Select Ingredients

Nüsse, Popcorn, or dried fruits can be used as coating objects.

Start the Coating Machine

The roller in the machine will evenly coat the chocolate or sugar coating.

Cooling and Solidification

The coated candies can directly enter the cooling system to ensure rapid shaping.

Recommended Desserts

Chocolate Almonds: The outer layer is wrapped with rich chocolate and the inside is crispy.
Sugar-Coated Chocolate Beans: The colorful appearance suits children and party scenes.

Multi - Function Candy Coater Machine for Different Candy Coating Types

Automatische Candy Coater-Maschine mit einstellbarer Beschichtungsdicke

Combined Use of Equipment to Improve Efficiency and Quality

Whether you are a small dessert studio or a large chocolate manufacturer, combining these three machines will greatly improve efficiency. Zum Beispiel:

Use the chocolate tempering unit to temper the chocolate base.
Use the chocolate melting machine commercial to melt and keep the chocolate in the best condition.
Use the candy coater machine to make coated candies or snacks.

If you need to know more about other related machines, wie zum Beispiel chocolate melanger, Schokoladenüberzugsmaschine, usw., Nehmen Sie gerne Kontakt zu uns auf! Whether it is to improve efficiency or create new products, we have solutions suitable for you.