---SIRINOGLU MACHINERY---

HOW TO MAKE CHOCOLATE

Dry storage ingredients in the containers (sugar, cacao, undercheese powder, etc...) are weighed PLC or in manually steelyards within the limits of their prescriptions and sent to the the Mixer where it is molded and mixed heavily.In the next step chocolate is transfered to the Twaincylinder from the mixer where it is crushed by squeezing and then sent to Fivefoldcylinder in 70-80 micron sites through the spiral or transfer bands. Again it is squeezed and crushed in the fivefoldcylinder and then sent with again spiral or transfer bands to the Conching. The main goal in conching is to give the specific smell and gas to the chocolate and to provide adding and mixing the correct oil proportion.Chocolate mixture definitely does not accept moisture. From the conching the mixture is transfered by a pomp to resting silos. The chocolate in the resting silos are directly sent to marketing process or to the Tempering. The purpose of tempering is to betterment of the chocolate, to prolong the expiration date, to provide a high quality shape and to give flavour. Processed chocolate is delivered and used according to it's using areas.

SO, HOW DO WE KNOW ALL THOSE THİNGS ?

WE DO EXİST IN THIS SECTOR NOT TO SELL MACHINE ONLY

BUT ALSO TO ASSIST OUR MANUFACTURERS...