The chocolate moulding process is done by dosing liquid chocolate on moulds, that afterwards are cooled and demolded. This produces bards and pralines, both solid and filled.
Liquid chocolate covers totally the mold’s cavity and adopts the shape of the cavity, and by doing this its possible to create all kind of figures.
UNIVERSAL MOULDING MACHINE
The concept of the Universal Chocolate Moulding Machine is to achieve molding with precision, a large variety of products through the process of dosing in 3 independent stages.
Chocolate moulding in the universal kind is employed to create bars and filled pralines, because it has three dosing heads.
ONE SHOT MOULDING MACHINE
The technology is based on the synchronized discharge of the chocolate mass and the filling into the mould’s cavity, in only one movement, covering the exterior part of the praline with chocolate and the interior part with the filling.
It has two jacketed hoppers in one dispenser: one for chocolate and the other for the filling.