An Experiment of Chocolate Softness Measurements Using a New Machine Design

In principle, the study is based on the objective of upgrading chocolate softness and homogeneity by designing a new machine that would be alternative to the costly current one. The eventual target is to elevate the present level of chocolate delicacy to match with that in the developed countries.The findings of the study are satisfactory; the mixing period in the factory machines has been reduced from 24 to 12 hours in the newly designed machine, while chocolate softness is lowered from 55 to 25 micron. Hence the chocolate conformity and cohesion.Coarse sugar, which was used in chocolate mix in this experiment, is now substituted by powdered sugar. Eventual results demonstrate ample saving in energy consumption and reduce the cost production due to the reduced mixing time, in addition to improving the quality product.