In order to facilitate the mixing operation of raw materials and adapt the raw materials to the requirements of the production process, the raw materials are generally pretreated before feeding and mixing.

(1) Pretreatment of cocoa liquor, cocoa butter, and cocoa butter substitute
Cocoa liquor, cocoa butter, and cocoa butter substitute are in solid state at room temperature and need to be melted before feeding, and then mixed and finely ground. The temperature after melting generally cannot exceed 60°C. In order to speed up the melting speed of the raw materials and shorten the melting time, the large pieces can be divided into small pieces and then put into the heating equipment for melting. 

(2)Pretreatment of sugar

All kinds of chocolate use granulated sugar as the basic raw material, and the general content is about 50%. Usually the crystallized particles of sugar vary in size. When the sugar particles are relatively large, they will feel rough when placed in the mouth, and the delicacy that chocolate should have will disappear. If the sugar is crushed and ground into powder, the texture of the product will be The structure will become delicate and smooth, and at the same time, it will also affect the taste and sweetness of the chocolate to a certain extent. Grinding sugar with other materials directly will prolong the time. Therefore, the sugar should be crushed to a certain fineness first, which is conducive to the mixing, fine grinding and refining of the materials, and can also make the fineness of the materials uniform.

(3) Pretreatment of milk powder

If dairy products contain a lot of water, the water must be removed first, and then the dry milk powder is screened and the fine and uniform particles are added to the raw materials.
Method for dehydrating milk powder: Add a certain amount of sugar to the milk powder during heating. Its amount preferably accounts for 10% and 40% of the total formula, plus 10% water. Batch drying using shallow pans and a hot air oven, or continuous drying methods using belt stoves or fluidized bed systems. The heating temperature of milk powder should not exceed 140℃. During the heating process all moisture is lost, giving it a golden brown color.