Lines for production of chocolate and chocolate masses

The chocolate production process consists of the following stages: raw materials preparation (initial grinding of sugar, melting of cocoa pulp and cocoa butter), dry and wet conging process and refinement (grinding of chocolate mass).

An innovative conge allows to apply a smaller amount of fat in the dry conging process and thereby to shorten the production process and reduce power consumption. Due to the equipment compact design, it is easy to increase the system productivity through purchasing subsequent equipment modules. The smallest chocolate production line is operated periodically and the production lot size is 25 – 50 kg.

The production of chocolate masses (fillings, toppings, creams for bakery products) proceeds analogously a chocolate production with the only difference that there is no dry or wet conging process due to a higher vegetable fat content in the product.