Why Chocolate Packing Machines Produce Weak Seals or Melted Bars at the Same Settings
After twelve years supporting confectionery packaging lines, a recurring problem is that a chocolate packing machine produces either packages with seals that fail peel or burst tests or bars that show surface bloom, softening, or edge deformation. Both outcomes appear even when the jaw temperature display remains at the value that previously worked. The cause is the narrow thermal window defined by jaw temperature, contact time, and the temperature of the incoming chocolate and film.