Cocoa bean sorter machine is used to sort the cocoa bean according to the size of cocoa bean, it can separate the big cocoa bean and small cocoa bean, so that you can go on next step, and it is very helpful for you to remove the shell, and get the high shelling rate.

The process of cocoa roaster: the cocoa bean should be roasted at high temperature 100-120 degree, the whole process takes about 30 minutes to ensure that every cocoa beans after roasting, exudes a rich cocoa flavor. The temperature of the roasted can be adjustable as your requirement.

This machine is special equipment for processing cocoa and peanut. It has a high degree of automation, peeling rate is high, low noise and no pollution etc. this machine has the vaccume cleaner can suck cocoa bean skin and peanut red coat , is the ideal choice for the food processing industry.

There are two rollers inside of machine, it is used to extrude (crack) the cocoa bean broken. Then the shell leave the cocoa bean, cocoa bean become nibs. The gravity of cocoa nibs is difference with cocoas shell (broken cocoa shell) cocoa nibs is weight, cocoa shell is light. The fan will produce the wind, and the wind can take shell out, and into plastic bag the cocoa nibs is weight and will be down, come out by outlet of machine. The two knobs are used to adjust the distance of two rollers. If distance is long, the final nibs is bigger, if distance is short, the final nibs is smaller. The air is used to take the cocoa shell out.

• ♦ Cocoa bean winnower is used to remove the shell of cocoa bean.
• ♦ Clean rate: 99%-100%

A chocolate refiner conch has a hot water jacketed tank that is fitted with lining bars on the inner side. Fitted inside the tank is a heavy duty rotating shaft with grinding bars that run along the inner lining bars. They are manufactured from manganese steel, an alloy containing an average of around 13% manganese.
The Chocolate Refiner Conches that we provide produce fine chocolate with smooth and refined particles. It is the main equipment in chocolate production line. These machines are widely used to produce fine quality dark, milk and white chocolates, truffles, pralines, compounds etc.

The Chocolate BATCH BALLMILL that we provide produces fine chocolate with smooth and refined particles. It is the main equipment in chocolate production line. These machines are widely used to produce fine quality dark, milk and white chocolates, truffles, pralines, compounds etc.
DOLCE ENGINEERING chocolate ball milling machine is used for ball grinding and milling chocolate pastes. Through collision and friction between the steel ball and the chocolate pastes inside the machine cylinder, the chocolate pastes will continuously improve its fineness till it reaches the required rate. This machine has advantages of high production output, low energy cost, even fineness and etc…this machine should be used along with chocolate refiner and conche, chocolate storage tank and chocolate delivery pump to achieve continuous production and improve production. It has automatic temperature control.

DOLCE ENGINEERING storage tanks specifically designed to melt blocks of chocolate, fat, cocoa mass and cocoa Butter. Melting tanks are standing, twin shell and isolated cylindrical vessel with a agitator, in built heating and water circulation system, ensures keeping a temperature chocolate mass. Electronic controller maintains a heating according to adjusted value which is set by operator. Electric geared motor drives agitator. The tank is closed by ss lids. Tanks are fitted with ss ball or gate valve.

A chocolate tempering machine is a counter top electronic mixing and heating pan or appliance that is designed to take all the guess work and manual labor out of tempering chocolate. Raw chocolate that is melted to make various types of candy must be tempered to be crisp and smooth.

Chocolate Chip Making machine allows for the deposit of chocolate and chocolate compound drops and chips in a variety of shapes and weights, ranging from 0.1 to 5grams. These types of products are ideal for industrial supply and subsequent melting, for decorating and for use in other products. The Chip Depositor Line includes a double-jacketed depositor head equipped with temperature control and a fixedspeed agitator. The movements of the head are coordinated with the belt used to collect the deposited products. The line also includes a belt-lifting system for deposit enabling diverse drop shapes. The drops are forwarded into cooling tunnel immediately after deposit.

The purpose of an enrober is to apply chocolate to all surfaces of the centre and produce a product that is attractive, has a glossy surface, is free of voids or holes in the coating, is free of tails or other defects, has a controlled uniform thickness and is decorated so it is eye-catching and distinctive.

Cooling tunnels are ideal for both artisan industrial chocolate makers. The warm product is delivered to the tunnel by an adjustable conveyor belt, where it is cooled by low-temperature forced air. The refrigeration system and the belt's conveyor are controlled through a digital panel.

This plant is used to make the chocolate centers that are most often subsequently coated with sugar and colorants. These centers can take on several forms, such as lentils, balls, coffee beans or almonds, buttons, olive shape, cashew shape, triangle shape, etc. The machine can moreover be adapted to produce specific centers to meet special client needs. Restricted only by the logical limitations of the centre itself. Line components designed to optimize efficiency, flexibility and hygiene.

A well-developed and precisely executed chocolate panning technique can provide one of the fastest, most efficient ways to give a chocolate coating to a product. The art of chocolate panning involves the creation of a layer of chocolate surrounding the center, then dusted or polished to a high gloss.

DOLCE ENGINEERING Disc tempering machine are specifically designed to melt blocks of chocolate, cocoa mass and cocoa Butter. In built heating system, Electronic controller maintains a heating according to adjusted value which is set by operator. Electric geared motor drives the disc. These tempering machines minimize the temperature of product to the ambient temperature while Disc is rotating.
DE-DTM’s, it can produce many kinds of chocolate, like plane chocolate, ball chocolate, hollow chocolate, with filling, and etc… it’s easy to operate. The mould vibrating system is very useful to get rid of the air, which is in the chocolate before cooling, make chocolates appearance taste better.

DOLCE ENGINEERING Disc tempering machine are specifically designed to melt blocks of chocolate, cocoa mass and cocoa Butter. In built heating system, Electronic controller maintains a heating according to adjusted value which is set by operator. Electric geared motor drives the disc. These tempering machines minimize the temperature of product to the ambient temperature while Disc is rotating.
DE-DTM’s, it can produce many kinds of chocolate, like plane chocolate, ball chocolate, hollow chocolate, with filling, and etc… it’s easy to operate. The mould vibrating system is very useful to get rid of the air, which is in the chocolate before cooling, make chocolates appearance taste better.