Automated Line for Dome-shaped Candies Production
Characteristics
| Output | 125 kg/h |
| Belt width | 650 mm |
| Required space | 200 sq.m |
| Installed capacity | up to15 |
| Weight | up to 4000 kg |
| Required personnel | 4 - 9 workers |
The automated line is intended for production of dome-shaped candies (of “Truffle” type) made of cream-paste or praline masses. The line includes:
- Mass preparation department, consisting of mixer for cream-paste (chocolate) mass, mixer for dry ingredients, pump with feeder and piping.
- Truffle depositor AK-0905.
- Cooling tunnel.
- Cocoa sanding machine (or chocolate enrobing line).
- Outlet belt conveyor.
Chocolate cream-paste masses are the frothed masses received by whipping of chocolate-nut mixture together with fat, milk syrup and food flavors. The production of dome-shaped creamy candies (like “Truffle”) includes the following technological operations:
- Cream-paste mass preparation;
- Tempering;
- Whipping;
- Dome-shaped centers depositing;
- Cooling;
- Cocoa coating (or enrobing of centers);
- Wrapping and packaging.
