Process equipment for cocoa & chocolate


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

This ball mill is a low speed agitated type, developed for temperature sensitive masses, and has a unique configuration between grinding shaft, grinding tank and grinding media, resulting in an optimum use of the grinding efficiency. A ro-tary lobe pump, a horizontally positioned ingredient mixer/conche and extraction device have been attached to the mill. The extraction device is used for the reduction of moisture content and volatile acids.

This combination is designed to perform mixing, fine grinding and conching of the ingredients simultaneously. At the end of the process the mass is discharged via a 3-way valve for further processing.

These features result in:

  • No foundations, limited floor space
  • Low energy consumption
  • Low maintenance costs
  • Constant product quality
  • Good particle size distribution
  • Longer shelf life
  • Minimal manpower required
  • End-fineness can be up to 18 microns

The batch capacity of this installation is 500 kg and the process time is about 55 minutes in cases where crystal sugar is used as an ingredient. When powdered sugar is used, process time can be reduced considerably by approximately 20%.

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Chocolate bars

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