Chocolate Depositors: Knowing your Options
If you want to save money and increase your output, invest in a semi-automatic chocolate and confectionery depositor. This machine dispenses chocolate or ganache into molds a row at a time. Your choice of depositor will depend on the kind of product you want to be deposited, the speed of deposition, and deposit volume, and the number of nozzles. Whether you are a small chocolatier looking to buy a pneumatic depositor or a chocolate processing plant in need of servo-driven options, there are many customized options available for you.
How Depositing Work
Depositors are a kind of production that can be part of a line or the main kind of manufacturing. Domestically, product depositing can be achieved by hand with a piping bag, releasing a measured amount of chocolate or soft center into a tray or mold. But, for industry use, you will need to invest in a chocolate depositor machine. The machine deposits the specific amounts of chocolate into a mould. If it will be a solid chocolate shape, the mould must be filled, vibrated, and cooled. If the purpose is to create a spun shell, the chocolate will go to a spinning machine.
Usually, depositors are part of an in-line process like a moulding line. For enrobing, they deposit more viscous mixtures into rounds, swirls, or tubes that can be enrobed. The majority of the market’s good depositors are quite versatile.
High Speed Chocolate Depositor
If you need to handle a variety of products at high speeds and volumes but without compromising on the product quality, you will want to invest in a high-speed chocolate depositor. Conventional depositors don’t have dependable accuracy and quality but more modern high-speed chocolate depositors can handle any mass you need while providing the best results. These depositors can handle anything from caramel to solid moulding, to FrozenCone cold-press, fat-filling, and inclusions.
This special kind of depositor deposits the chocolate’s center and outer shell at more or less the same time in a precise sequence. Indeed, the timing is the vital element that results in a mould with chocolate shell and soft fondant, toffee center or praline in one shot. But, the main drawback of this process is often a higher ratio of outer shell to centre than what is acceptable. Fortunately, the computerised technology has improved the conventional one-shot product with at least 50 percent shell. One-shot lines are expensive and tend to produe a limited product range.