kes the liquid syrup in the mould become solid in a moment. Then transferred to cooler of 5 C to -8C though conveyor for further definite form.
The finalized shape enter the roller screen barrel for remove the burr of core and automatically discharged.
specially for making colorful chocolate core materials, chocolate bean. We make the relative forming mould according to the chocolate shape, such as spherical shape, button shape, olive shape, cashew shape, triangle shape.
CHARACTERISTIC:
1 The