No matter whether you are a small scale artisan chocolate producer or seeking to implement an industrial-scale chocolate production facility, there are new technologies that can help you improve your product quality and production efficiency. Our partners are world-leading manufacturers of chocolate making equipment suited for all scales of production and servicing all parts of the chocolate market. Our range of equipment covers all aspects of chocolate making, from storage of raw ingredients through to tempering, enrobing, moulding and packaging. We can help you improve your production of chocolate enrobed bars, biscuits and cookies, chocolate tablets, chocolate hollow figures and chocolate pralines. We offer a wide range of equipment to help you produce your own chocolate, even as far as processing your own raw cocoa beans.
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Fine & Commercial Chocolate: Do You Know The Difference?VIDEO ON THE TOPIC: Your Chocolate Factory In Box - Chocolate World
When it comes to packaging chocolate, LoeschPack is a premium supplier of fold wrapping machines for all types and shapes of bars, tablets and napolitans. Our chocolate packaging machines , chocolate wrapping machines and systems are a byword for innovative engineering and top performance. LoeschPack offers creative freedom to design pack styles. Your chocolate packaged in aluminium, paper or cardboard, hermetically sealed or wrapped for ultimate convenience — almost any kind of packaging can be produced, from primary packaging to the sales tray.
We primarily and secondarily pack the following chocolate products and many more. We work hand in hand with you to develop the right packaging for your product, and guarantee ideal packaging design and quality. At the same time, our chocolate packaging machines and chocolate wrapping machines and systems handle your chocolate products with the greatest care at every stage of the process.
Products are packaged using envelope, band or cube wrapping. The items are wrapped as required in either one, two or three packaging materials — also including additional materials such as reinforcement cardboard or inserts. To us, packaging chocolate means delivering solutions that satisfy your specific needs and meet your high quality standards.
Get in touch today and find out all you need to know from our packaging specialists! When packaging chocolate, we possess the specialist expertise that over almost years has made LoeschPack one of the leading companies in the industry.
Global players and medium-sized producers alike now put their trust in the chocolate packaging machines and chocolate wrapping machines from LoeschPack. Fold wrapping, packing, loading, feeding and cartoning demand specialist knowledge. Our employees are specialists with deep understanding of the challenges they face in production operations. We promote this full understanding of our work in a climate of personal responsibility. Flat, transparent hierarchies ensure an unbureaucratic atmosphere and quick decision-making.
Integrated project management and the involvement of all relevant areas of the business guarantee maximum transparency, quality and lean processes. You can trust our machinery and solutions in your value chain. We call this corporate excellence.
High-performance horizontal form fill seal machine for primary packaging of chocolate bars and granola bars. Your chocolate packaged in aluminium, paper or cardboard, hermetically sealed or wrapped for ultimate convenience — almost any kind of packaging can be produced — from the primary packaging all the way to the sales tray. Together with you, LoeschPack develops the right packaging for your product and guarantees the best packaging design and the highest quality.
The packaging machines and systems from LoeschPack handle your chocolate in a gentle manner in one or several steps. Products are packaged using envelope, band, cube wrap etc.
They are wrapped as required in one, two or three packaging materials, also including additional materials such as reinforcement cardboard or inserts. The LoeschPack machine range covers all commercial formats; beyond this, niche solutions are also no problem.
Be inspired by our packaging specialists. Inner wrap of tightly sealed aluminium, OPP or bio-polymer film. Outer wrap in cardboard label with tear perforation. Pieces on U-shaped cardboard, inner wrap aluminium envelope, outer wrap cardboard label.
Small format up to g, inner wrap of tightly sealed aluminium, OPP or biopolymer film. Outer wrap in paper label or envelope wrap. One or two packaging materials possible. Full wrap of square or semicircular bars with bottom wrap. Optionally glued, sealed, open. Mixed packs of one or more rows. Hollow edge box with affixed lid, reinforcement cardboard and separators.
Several chocolate bars. Full wrap in PP film with tear tape. Longitudinal seam and end fold sealed, with tear thread. Top loading robotic cartoning of diverse products in display cartons. With or without attached lid. When it comes to packaging chocolate, LoeschPack offers you innovative end-to-end system solutions with its packaging machines and systems. Packaging systems from LoeschPack stand for quality, performance and efficiency.
We take our bearings from your specific requirements. LoeschPack integrates the equipment upstream in the value chain with unique expertise in the downstream packaging machine and takes care of all interfaces. Feeder systems transport the chocolate from upstream processing systems to the packaging machinery in a controlled manner. From there, the distribution system is responsible for transporting it on to the packaging machine.
Various product buffer systems can be easily integrated. Buffering and feeding systems. In two-stage primary packaging, the chocolate products are packed in two packaging materials over two consecutive steps — either as monopacks or multipacks. Fold wrapping machines. In single-stage primary packaging, the chocolate products are wrapped in one or two packaging materials in a single operation — as monopacks. In secondary packaging, the chocolate products that already have primary packaging are wrapped with a second material, such as cellophane, PP or OPP film, cardboard label or a paper wrap, creating monopacks or multipacks as required.
Fully packed chocolate products are placed in open or closed folding carton trays or display cartons at the tertiary packaging stage. If required, filled cartons are sealed with cellophane. Cartoning machines. At the final packaging stage, the packed chocolate products are prepared for dispatch using downstream equipment integrated in the process chain, for example in shipping cartons or on pallets.
We primarily and secondarily pack the following chocolate products and many more Chocolate bars. Chocolate tablets. Chocolate blocks. Chocolate candies. Chocolate coated wafers. Chocolate balls. Chocolate coins. Chocolate eggs. Request an individual offer. Horizontal form fill seal machine FCB High-performance horizontal form fill seal machine for primary packaging of chocolate bars and granola bars Special advantages: Maximum availability For packaging of sticky products Ideal system ergonomics Up to 1, products per minute.
Feeding and distribution system for chocolate, chewing gum and other products Special advantages: Full row and shape contents can be taken over, singled and discharged in rows High outputs due to servo-driven belts and overhead chains. Target applications are smaller multipacks. Special advantages: Stands out with innovative multipacks Maximum product protection and performance in this segment Cartoning and cellophane sealing on a compact platform.
Chocolate tablets e. Special pack styles Anything is possible. Give free creative rein to your ideas. Chocolate pieces e. Chocolate tablets Small format up to g, inner wrap of tightly sealed aluminium, OPP or biopolymer film. Flowpack Various packaging styles with cold or hot sealable film possible. Bars and napolitains One or two packaging materials possible.
Chcolate pieces One or two packaging materials. Covering folds, hermetically sealed pack — fin seal. Chocolate tables Inner wrap aluminium foil envelope wrap, outer wrap carton label with tuck-in flaps. Chocolate tables Inner wrap flow pack pre-packed. Outer wrap cardboard envelope label, side tabs tucked in.
Mixed packs Mixed packs of one or more rows. Carton multipack Several chocolate bars. Upright pack, opening perforation for the lid. Multipacks Several chocolate bars. Display carton Small chocolate products in open sales tray. Various pack formations. Display carton Top loading robotic cartoning of diverse products in display cartons.
Primary packaging two-stage In two-stage primary packaging, the chocolate products are packed in two packaging materials over two consecutive steps — either as monopacks or multipacks. Primary packaging single-stage In single-stage primary packaging, the chocolate products are wrapped in one or two packaging materials in a single operation — as monopacks.
Palsgaard offers a series of integrated emulsifier and stabiliser systems, custom-designed for chocolate milk and related products. No matter what sensory properties your customers demand and where in the world you are producing your chocolate milk, we'll find the right solutions for your needs. Chocolate milk produced from fresh or recombined milk requires special ingredients to keep the cocoa particles in suspension. The right combination of emulsifiers and stabilisers is key, selected according to the type and level of milk-solids-non-fat and the process applied. The series include products that offers attractive cost-in-use calculations and highly versatile products, suitable for chocolate milk drinks with low protein content, and for low-calorie chocolate milk or coffee milk drinks. Whatever you need, our team of industry experts will help you refine or develop your products in one of our fully equipped application centres around the world.
How to Set Up a Commercial Chocolate-Production Kitchen
Packaging chocolate with chocolate packaging machines and chocolate wrapping machines
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs modern day Mexico , with evidence of chocolate beverages dating to BC. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted.SEE VIDEO BY TOPIC: Slurpy Cake Making Machines - HowFood Episode 2
As one of the leading chocolate machine manufacturers Apex Machinery Corporation designs, builds, and installs high-quality machines for the processing of all kinds of chocolates. At Apex we have everything you need to automate your chocolate production process with a tailor-made solution. Our chocolate machines include an array of applications from enrobing, tempering, molding, and spinning machines to cooling tunnels and peripheral equipment to suit your needs. Our chocolate production line creates chocolate candies in many different shapes according to the molds used for instance round, triangle, olive, ball, or cashew shapes, or can be custom made according to your requirements. We can design and develop chocolate lines to any needs or specifications. Our industrial chocolate making equipment includes a variety of machines for all aspects of chocolate making including enrobing, molding, core forming and polishing machines to name a few. You can see many of the types of equipment and machines we produce on the pages of this site. Apex chocolate machines are fully automated to produce the exact application you need for your chocolate factory. A few examples include:.
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than merely melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others aim to control the whole process to improve quality , working conditions , or environmental impact. From Wikipedia, the free encyclopedia.
In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut Castanea mollissima RFDC coated with dark chocolate DCC and milk chocolate MCC for industrial use and commercial consumption. Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal. Chestnut Castanea sp. Chestnut has a short shelf life due to its high moisture and sugar content Attanasio et al.
Chocolate Making Equipment
Account Options Sign in. Conseguir libro impreso. Understanding Food: Principles and Preparation. Amy Christine Brown. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. Contenido Food Selection.
List of bean-to-bar chocolate manufacturers
When it comes to packaging chocolate, LoeschPack is a premium supplier of fold wrapping machines for all types and shapes of bars, tablets and napolitans. Our chocolate packaging machines , chocolate wrapping machines and systems are a byword for innovative engineering and top performance. LoeschPack offers creative freedom to design pack styles. Your chocolate packaged in aluminium, paper or cardboard, hermetically sealed or wrapped for ultimate convenience — almost any kind of packaging can be produced, from primary packaging to the sales tray. We primarily and secondarily pack the following chocolate products and many more. We work hand in hand with you to develop the right packaging for your product, and guarantee ideal packaging design and quality. At the same time, our chocolate packaging machines and chocolate wrapping machines and systems handle your chocolate products with the greatest care at every stage of the process.
C hocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe Swift, Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce.
Is there a difference between fine chocolate and its commercial counterpart? Of course there is. You can probably taste it when you sample a smooth Ecuadorian fine chocolate versus when you bite into a commercially made bar.
Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree. It is a common ingredient in many kinds of sweets, candy, ice creams, cookies, cakes, pies, and desserts.
Она, в сущности, все так же покрывала пол усыпальницы. И снова и снова материализовывалась на все большей и большей глубине -- через микросекундные интервалы,-- чтобы создать иллюзию плавного движения. Ни Олвин, ни Хедрон не проронили ни слова, пока стены шахты медленно скользили мимо них кверху.