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Sweet tour of the chocolate factory Intercession "Kraft Foods"
Famous blogger Ilya Varlamov with Dmitri Chistoprudovym had a great tour of the Intercession sweet chocolate factory "Kraft Foods", which produces various types of natural milk chocolate bars and chocolates. It is with these conveyor descend famous chocolates «Alpen Gold», «Air» and «Milka».
34 ph with this fascinating excursion - below.
The word "chocolate" comes from the Aztec word "chokolatl" - the name of the drink from cocoa beans, literally "bitter water." Modern drink cocoa includes cocoa powder, milk, sugar, cinnamon, hot peppers, and sometimes vanilla.
1. The technological process of chocolate production is rather complicated and consists of the following stages: processing of cocoa beans, cooking cocoa (special homogenised mixture of crushed cocoa products), cooking chocolate molding chocolate bar (candy), wrapping and packaging. Intercession is not factory specializes in the primary processing of cocoa beans, while it has significant production capacities for the production of chocolate mass from high quality raw materials supplied by the largest Russian and foreign suppliers. Production of chocolate made in special production shops, so-called mass halls. The first stage in particular kneaders (mixers) mixes the components of the formulation of a particular chocolate mass (cocoa liquor, cocoa butter, milk or cream, sugar).
2. Then cooked chocolate mass is fed to the molding, casting bars, or pumped into storage tanks.
Chocolate molding process comprises several stages:
- Chocolate tempering (special procedure for cooling and heating the mass);
- Pouring chocolate into molds;
- Cooling of the molded chocolate and extract it from the casting molds.
With the "depositor" (special dosing device) chocolate is poured into a specially warmed the casting mold.
3. The forms of chocolate are processed in a closed vibrating machine. In the production of chocolate ingredients (e.g., nuts) are added to tempered chocolate mass directly before pouring into the molds. For the production of filled chocolate it takes several depositors, the first of which forms a so-called "Sleeve" - the outer surface of the tile, the second to the filling fills (fat, creamy fudge, fondantnuyu), the third fills the final layer of chocolate - forms the bottom of a tile.
4. Due to the mass of the vibrating conveyor uniformly fills the capacity of the casting mold. For the production of aerated chocolate just before pouring the chocolate in a special chamber is saturated with a mixture of gases, which after being hit in the form of mass under normal atmospheric pressure, expanding, "foams" chocolate inside, forming thousands of small bubbles in the chocolate.
5. For the distribution of one hundred percent chocolate with chocolate shapes passing through the pipeline more than ten meters.
7. A special section of the knockout reversible forms is extracted formed already frozen chocolate, which falls on a conveyor belt, handed it to the package.
Source:
34 ph with this fascinating excursion - below.
The word "chocolate" comes from the Aztec word "chokolatl" - the name of the drink from cocoa beans, literally "bitter water." Modern drink cocoa includes cocoa powder, milk, sugar, cinnamon, hot peppers, and sometimes vanilla.
1. The technological process of chocolate production is rather complicated and consists of the following stages: processing of cocoa beans, cooking cocoa (special homogenised mixture of crushed cocoa products), cooking chocolate molding chocolate bar (candy), wrapping and packaging. Intercession is not factory specializes in the primary processing of cocoa beans, while it has significant production capacities for the production of chocolate mass from high quality raw materials supplied by the largest Russian and foreign suppliers. Production of chocolate made in special production shops, so-called mass halls. The first stage in particular kneaders (mixers) mixes the components of the formulation of a particular chocolate mass (cocoa liquor, cocoa butter, milk or cream, sugar).
2. Then cooked chocolate mass is fed to the molding, casting bars, or pumped into storage tanks.
Chocolate molding process comprises several stages:
- Chocolate tempering (special procedure for cooling and heating the mass);
- Pouring chocolate into molds;
- Cooling of the molded chocolate and extract it from the casting molds.
With the "depositor" (special dosing device) chocolate is poured into a specially warmed the casting mold.
3. The forms of chocolate are processed in a closed vibrating machine. In the production of chocolate ingredients (e.g., nuts) are added to tempered chocolate mass directly before pouring into the molds. For the production of filled chocolate it takes several depositors, the first of which forms a so-called "Sleeve" - the outer surface of the tile, the second to the filling fills (fat, creamy fudge, fondantnuyu), the third fills the final layer of chocolate - forms the bottom of a tile.
4. Due to the mass of the vibrating conveyor uniformly fills the capacity of the casting mold. For the production of aerated chocolate just before pouring the chocolate in a special chamber is saturated with a mixture of gases, which after being hit in the form of mass under normal atmospheric pressure, expanding, "foams" chocolate inside, forming thousands of small bubbles in the chocolate.
5. For the distribution of one hundred percent chocolate with chocolate shapes passing through the pipeline more than ten meters.
7. A special section of the knockout reversible forms is extracted formed already frozen chocolate, which falls on a conveyor belt, handed it to the package.
Source:
