Chocolate drying, dryer suitable for small-scale production

Marshmallows and chocolate-dipped pastries all require drying in the final stage to ensure the necessary dryness before packaging. Using a suitable dryer will ensure the product dries quickly, preserving its shape, color, and natural flavor. Tray-type dryers like these are usually only suitable for small and medium-sized production facilities. Let’s explore some suitable dryer models for drying chocolate candies.

Generally, these small dryer models, although having many trays, are not suitable for continuous industrial drying lines. Therefore, they are only suitable for small to medium-scale production facilities that require drying. However, they are certainly convenient because the machines can handle a variety of products and allow for easy switching between production models. Mactech specializes in providing chamber and multi-tray dryers with hot, cold, and freeze-drying modes, all automatically controlled by the company’s own temperature control system.

Chocolate candies, whether coated in chocolate or with a chocolate core, can be easily dried using medium drying temperatures. The appropriate drying temperature depends on the type of chocolate and its ingredients. Some chocolates can be dried at temperatures above 60°C, while others require lower temperatures below 30°C. Therefore, testing with a hot air dryer or a cold air dryer is necessary to determine the optimal temperature.

Hot air dryers, also known as multi-purpose dryers, with a drying temperature range of 40-95°C, are suitable for many common products, from sliced ​​fruits and vegetables to common medicinal herbs, starch, bamboo shoots, potatoes, bread, confectionery, and chocolate. Customers can choose machines based on drying capacity, number of trays, frame material, and drying process settings. Many models are available in the “Household Dryers” section of this website.

Cold dryers, also known as heat pump dryers, operate at low temperatures ranging from 10-40°C, suitable for products that require low-temperature drying to maintain their shape, color, and nutritional value. Chocolate, for example, is prone to melting at high temperatures, so low-temperature drying is necessary for optimal drying. Cold drying involves drying the product at low temperatures using very dry air circulated within the drying chamber, ensuring rapid drying without affecting the product’s natural properties.

To help customers ensure they purchase the right dryer for their needs, Mactech will conduct trial drying of a small quantity of products to check drying quality, drying time, and energy consumption. Please contact Mactech directly for more advice. Thank you for reading this information.