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Use Candy-Free Pectin to Produce Gummy/Yogurt/Center Filling Chocolate by One Shot Depositor(Apple Source)

Applications Pectin can be used in various kinds of food in appropriate amount according to production needs. Pectin can be used in the manufacture of jams and jelly; to prevent cakes from hardening; to improve the quality of cheese; to manufacture fruit juice powder, etc. High-fat pectin is main... Read More

How to make molded real cocoa butter chocolate looks shinier and high quality?

Temperature adjustment: mainly through heating, let all the crystals completely loosen their hands, and then by cooling to the most suitable crystal temperature range, cultivate the crystals, and finally raise it a little, so that the crystals are within a maximum speed growth range. The chocolat... Read More

How To Use Coating Pan To Produce-Chocolate Garlic Crisp(with receipe)

(1) Product introduction Garlic is a good condiment in our daily life. It is rich in nutrients. It not only contains calcium, phosphorus, iron and other minerals, but also contains many vitamins, and has the effect of detoxification and disease prevention. But it has a special pungent smell that ... Read More

LST Semi-auto/Full-auto Cereal Chocolate Moulding Line

 Main Instruction it can mix chocolate, nut butter, fruit, or cereal with other particle food; the product loafs are varied and can be customized.Equipment using program control, automatic cereals and chocolate syrup.Under continuous automatic control of mixing material into the molding, full aut... Read More

Why the 5.5L Chocolate Tempering Machine is so Popular?

Recently, many customers have inquired about the 5.5L chocolate tempering machine.Why the 5.5L Chocolate Tempering Machine is so Popular? Wide range of applications The 5.5L chocolate melting machine has a compact and stylish appearance, its size is 45*50*80cm, it can be placed on the counter o... Read More

Why need a conching machine/refiener in making chocolate?

The role of the conching machine/refiner in chocolate making:   (1) The moisture of the chocolate material is further reduced;   (2) Repel the residual and unnecessary volatile acid substances in the cocoa sauce;   (3) Promote the reduction of the viscosity of the chocolate materia... Read More

The Best Selling Machinery- LST Discount Season in Sep

Let’s take a look at the hot selling products of this September’s discount event! The first one is 5.5L Chocolate Tempering Machine, which is a chocolate dispenser invented specifically for ice cream parlours and chocolate shops and can be used to top ice cream cones and tubs,to make ... Read More

2022 LST Newest Table-top Chocolate/Gummy/Hard Candy Depositing Machine

Main Parameters -Deposit Times: 30-40 times/min -Deposit Weight: 1-7 grams -Hopper Capacity: 10L -Productivity: 60-100kg/h -Material ; SSS304 -Maxinum heat: 130℃ -Nozzle/Piston: 10pcs -Nozzle spacing: 35mm -Power Input: 110-240V AC 50-60HZ -Dimension:620*550*600mm Main Features: This gummy ... Read More

What Is the Difference Between Natural Cocoa Powder and Alkalized Cocoa Powder?

Cocoa powder is an ingredient that can be easily confused. Some recipes call this cocoa powder unsweetened, some call it cocoa powder, some call it natural cocoa, and others call it alkalized cocoa. So what are these different names? What’s the difference? Is there any connection between co... Read More

Why Do You Need a Chocolate Tempering Machine?

Cocoa butter is composed of a variety of fatty acids, and its composition ratio directly causes the difference from other solid oils and fats. Cocoa butter exists in a crystalline form, and the crystalline forms have different shapes and sizes at different temperatures, a characteristic known as ... Read More

2022 LST 1st Sales Debate Competition

At 1:00 pm on June 18th, LST held a wonderful debate competition. The purpose of this competition is to improve the professional ability of sales staff, so as to provide customers with better service.   Competition rules: All sales staff are divided into 2 groups, each group has 6 people, each g... Read More

Difference Between Gelatin and Pectin

Pectin is a kind of natural macromolecular compound, which mainly exists in all higher plants and is an important component of plant cell interstitium. In daily life, pectin is usually extracted from the peel of citrus, usually in the form of yellow or white powder, which has the functions of gel... Read More
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