Process equipment for cocoa & chocolate


The installation type CHOCOCON (250) is especially designed for the mixing, fine grinding and conching of chocolate, coatings, compounds and bread spreads.

This ball mill, a low speed agitated type, developed for heat sensitive masses has a unique configuration between grinding shaft, grinding tank and grinding media, resulting in an optimum use of the grinding efficiency. A rotary 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 off flavours. This combination is designed to perform grinding, mixing and conching of the ingredients simultaneously.

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 3 hours in case crystal sugar is used as an ingredient (2 hours, CHOCOCON 250). When powdered sugar is used process time can be reduced considerably.

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Chocolate bars

Icecream coatings

Biscuit coatings