We supply worldwide turn-key projects to the cocoa, chocolate, compound, ice-cream and bakery industry
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OUR products

PG 6000

The beater blade mill type PG 6000 is specially developed for the continuous pre-grinding of high fat content seeds and nuts e. g. cocoa nibs and/or hazelnuts.

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CAO 1000

The attrition ball mill type CAO 1000 is especially designed for the continuous fine grinding of cocoa liquor, chocolate and compound coatings.

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CAO 2000

The attrition ball mill type CAO 2000 is especially designed for the intermediate or fine grinding of cocoa liquor, chocolate and compound coatings.

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CAO 3000

The attrition ball mill type CAO 3000 In-Line is especially designed for the continuous intermediate and fine grinding of cocoa liquor, chocolate and compound coatings.

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CAO 3000 IN-LINE

The attrition ball mill type CAO 3000 In-Line is especially designed for the continuous intermediate and fine grinding of cocoa liquor, chocolate and compound coatings.

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CAO 4000

The attrition ball mill type CAO 4000 is especially designed for the intermediate or fine grinding of cocoa liquor, and compound coatings

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CHOCOCON (250)

The installation type CHOCOCON is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

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CAO B2000

The attrition ball mill type CAO B2000 is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

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CAO B2000 CHOC

The attrition ball mill type CAO B2000 is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

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CAO B3000

The attrition ball mill type CAO B3000 is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

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CAO B3000-CHOC DUO

The installation, type CAO B3000-CHOC DUO, is specially designed for the weighing, mixing and batch wise fine grin-ding of chocolate, coatings, compounds and bread spreads.

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CAO 3000-CHOC IN-LINE

The installation, type CAO 3000-CHOC In-line, is specially designed for the weighing, mixing and continuous fine grin-ding of chocolate, coatings, compounds and bread spreads.

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CAO B5

The installation type CAO B5 is especially designed for the mixing and fine grinding of chocolate, coatings, compounds and bread spreads. This ball mill refiner has been specially designed for laboratory use and for the production of small batches.

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CWC 5

The chocolate conche, type CWC 5, is specially designed for the conching of small batches of chocolate, coatings, compounds and bread spreads in lab scale sizes. 

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CHOCOCON 100

The installation type CHOCOCON 100 is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

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CAO CM-18

The machine type CAO CM-18 is especially designed for the continuous pre-grinding of high fat content roasted seeds and nuts.

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Caotech offers products for mixing, grinding and conching for different applications

Cocoa liquor processing
The equipment for cocoa processing starts with a pre-grinder, a Beater Blade Mill type PG 6000/3000 for the continuous pre-grinding of cocoa nibs. Equipped with special composed alloy-blades, the mill generates a high output - capacities up to 5,000 kg per hour - with minimal requirement for maintenance.

For medium and large scale processing of cocoa masses Caotech supplies the CAO 2000CAO 3000 in-line (see photo) and CAO 4000. This equipment is capable of achieving capacities up to 5,000 kg/hour with a fineness of 0,2 % WSR on a 75 micron screen.

All grinders are low speed type ball mills with water-cooled shaft, which is important in respect of wear and temperature of the mass.

Chocolate & compound processing
For the processing of chocolate and compound Caotech offers batch machines in several sizes and also continuous processing lines. The latter with capacities up to 2000 kg/hour.

The company has developed special low temperature executions for its most popular batch machines, the CHOCOCON, CAO B2000 and the CAO B3000-CHOC DUO, because there is a great demand for processing diet chocolate and compound. In this case the CHOCOCON has a capacity of about 140 kg/hour, depending on the recipe and the end-fineness. The CAO B2000 in low temperature execution can reach a capacity up to 450 kg/hour.

The temperature of the mass can be kept below 43°C, which is a must for many diet masses. In many cases processing diet masses with low speed ball mills has an advantage over the traditional way of using five roller refiners, especially when ingredients are used which are more or less elastic.