Chocolate Syrup

Chocolate syrup carries cocoa solids in a thick sugar base, so it settles between cycles and clings to every surface it touches. Left standing in a hopper, the cocoa fraction drifts down while the sugar phase stays fluid, so without constant movement the first packs of a run come out darker and heavier than later ones. The syrup thickens as it cools and loosens as it warms, so a setting that was right early in a shift drifts later in the day. Syrup left on the nozzle after the shot strings into the sealing area, and film carrying sugar and fat in the seal does not weld cleanly. Agitated hoppers keep the mix homogeneous, and piston dosing with a shut-off nozzle delivers identical portions without tailing. The piston meters by displacement: it draws a set volume from the moving hopper and pushes it out on a fixed stroke, so the portion is defined by geometry rather than by how freely the syrup flows. At the end of the stroke the shut-off nozzle closes and cuts the flow, keeping the tail inside the nozzle instead of on the film. Because the product is thick, fat-bearing and sticky, the wetted side changes: wide flow paths, generous radii, a nozzle bore and stroke sized for the syrup, fat-tolerant seals, and full dismantling for washdown. Format follows the portion. A stick pack is the natural single-serve carrier in this dose range: narrow, easy to tear at one corner, easy to strip empty, and simple to place on a dessert counter, milkshake station or food service tray. The flatter three- or four-side sealed sachet holds the same portion in a wider footprint, preferred where the pack lies flat in a display box or carries more printed area: hotel breakfast service, catering, promotional packs and sampling. Both run from reel film formed and sealed in parallel lanes, each lane with its own dosing station. The working dose is 5 to 15 g per pack. Output follows lane count, and lane count follows pack width: one machine cycle fills every lane at once, so cycles per minute and packs per minute are not the same figure. An MSM1200 on a narrow stick runs 12 lanes and reaches up to 960 packs per minute; the same machine set up for a wide pack runs 6 lanes and up to 480 packs per minute. Lane ranges: ARTISTICK 1-5, HSM 1-3, ISM400 2-5, ISM600 3-7, MSM800 4-10, MSM1200 6-12, SPM320 1-8, SPM800 4-12, SPM1200 7-12. As a chocolate syrup stick pack machine or sachet packaging machine, ARTISTICK, HSM, ISM400, ISM600, MSM800, MSM1200, SPM320, SPM800 and SPM1200 all run this product; selection starts from pack width and dose, then daily volume. Typical users are dessert topping and bakery ingredient producers, dairy and beverage plants supplying milkshake and ice cream lines, food service suppliers, and co-packers running private label chocolate syrup packaging.