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As the heat wave of April swept Shenzhen, a sweet storm was quietly brewing! From April 24 to April 26, the much-anticipated SIGEP Exhibition opened grandly. It was not only a carnival feast for ice cream and frozen food, but also a cutting-edge show of global food technology. At this industry event with many elites, [SEMMCO] made a stunning appearance with professional chocolate equipment, instantly becoming the focus of the audience, and used its strength to interpret the infinite possibilities of chocolate making.

From baking, grinding to making chocolate, from raw materials to finished products, it's really amazing to have complete control by oneself! This method of making from beans to chocolate is called Bean to Bar

From March 29th to April 2nd, the Shanghai Chocolate Festival came to a successful conclusion with a grand and sweet carnival. As an annual event in the chocolate industry, this event has attracted countless chocolate enthusiasts, professionals, and industry leaders to gather together and immerse themselves in the rich world of chocolate. And we, Eurolink Machinery, as a professional chocolate equipment manufacturer, are fortunate to be deeply involved and add a unique touch of brilliance to this sweet feast.

When people are feeling down, they often like to have a dessert to relax. Have you ever thought about the scientific principles involved in the process of making delicious desserts? For example, why can't double skin milk be heated in the microwave? That's because double skin milk has a high protein content, and microwave heating can easily cause local overheating, damaging the protein structure and resulting in a worse taste or even loss of its original form. Why is chocolate easy to melt but difficult to solidify again? This is determined by the composition and physical properties of chocolate, which requires a specific environment and time for it to melt at a certain temperature before solidifying.

In the world of food, chocolate is undoubtedly a shining star. Its smooth and rich taste, rich and charming aroma, always easily conquer people's taste buds and evoke the sweetest emotions in their hearts. 

The classical romanticism memory of chocolate, meticulously ground by a stone grinder for 72 hours, preserves traditional craftsmanship, enhances silky texture, and leaves every moment full of aftertaste.

Hello everyone, today we will take you into a world full of sweet magic and experience a set of carefully crafted chocolate equipment! It is the creator of sweetness, transforming high-quality ingredients into silky and delicious chocolate. Excellent craftsmanship and meticulous design, embark on an unparalleled journey of chocolate for you, come and experience it!

Temperature is the soul code of flavor and quality. In the past, relying on manual temperature control of marble not only required complicated processes, but also required chocolate masters to rely on their experience and hand feel to repeatedly stir and measure temperature on cold marble. Even a slight deviation could greatly reduce the luster and taste of chocolate. Moreover, manual temperature adjustment is inefficient, and each production takes a long time.