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Making Chocolate Spread

Find innovative production technology for making chocolate spread and connect directly with world-leading specialists

Making chocolate spread

Consumers usually eat chocolate spreads along with bread, or other grain-based items, such as pancakes, biscuits, waffles, and others. Although one particular brand has dominated this market for more than 50 years, there is still a place for new, health-friendly innovations and production ideas using chocolate spread machines.

Which chocolate spread equipment do you need?

Flexible mixing system for whipped cream and pastries

Flexible mixing system for whipped cream and pastries

Delicacies such as meringue, ganache, and marzipan undergo various p…

Refining plant for chocolate

Refining plant for chocolate

Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…

Mixer for production of chocolate with inclusions

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manuf…

High-speed chocolate block melt machine

High-speed chocolate block melt machine

If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…

Industrial melter for chocolate rework

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactur…

Industrial washer for plastic crates

Industrial washer for plastic crates

In the food production sector, hygiene regulations are getting stringent by the day. Es…

Vertical cartoning machine

Vertical cartoning machine

In the food industry, a large number of bulk products like for example pasta, need to be packed in…

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Entry level bean to bar line

Entry level bean to bar line

One of the challenges when setting up a small-scale cocoa processing factory is making all of th…

Entry level cocoa roaster

Entry level cocoa roaster

The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…

Small capacity chocolate melangeur

Small capacity chocolate melangeur

In order to produce the finest of chocolate products, you need the cocoa nibs to be grind…

Small capacity cocoa grinder

Small capacity cocoa grinder

The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…

Industrial bottle washing machine

Industrial bottle washing machine

Polyethylene terephthalate (PET) and glass bottles are widely used in the beverage industr…

Industrial fine milling equipment for nuts

Industrial fine milling equipment for nuts

In a bakery environment fruit jams are often used for the decoration or filling …

Entry level bean-to-bar machine

Entry level bean-to-bar machine

The production of high-quality chocolate from the bean can often be out of the reach of small…

Small scale cocoa beans processing machine

Small scale cocoa beans processing machine

For the highest quality chocolate production, complete control of the entire pro…

Filling machine for viscous products

Filling machine for viscous products

Chocolate paste and other viscous liquids require special handling to obtain the optimu…

Longitudinal chocolate conche

Longitudinal chocolate conche

High-quality chocolate requires specialized conching. Precise control of temperature and mixing…

Chocolate refiner with chiller

Chocolate refiner with chiller

Milled beans need further reduction in particle size before they can be sent to a conche for p…

Wraparound packer

Wraparound packer

Packaging today is an important medium for your brand identity throughout your distribution chain. This mean…

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Major production steps and utilization of chocolate spread machines

To produce a high-quality chocolate spread, start with the base chocolate. It is where you incorporate a pasty mass of cocoa and sugar. Specifically, the sugar grounds need to be 100 microns in terms of particle size. As you add more ingredients to the chocolate spread machine, cylinders refine the particle size further to 10-20 microns. Then, it is time to mix it with cocoa butter. Conching is also a critical process for a great chocolate consistency. It does this by gradually applying frictional heat, promoting fluidification or dispersion of sugar and cocoa particles in its fatty phase. In turn, it also releases organic compounds and volatile gasses in a process called degassing. This enables the consistency of a fluid pasty mass that can be easily molded.

Sugar substitutes and other sweetener alternatives

Sugar is a sweetening agent, as well as the responsible for the consistency and texture of the chocolate spread. In most commercial spreads, sugar has a big impact due to market, cultural, or expense purposes. As an additive, you can replace it with alternatives such as xylitol, erythritol, D-psicose/psicose, and other low-calorie sweeteners. These sweeteners are organic and a healthier choice than refined sugar. Since sweetness is subjective, the base chocolate is still a key part of the spread – whether or not you use a natural sweetener – as it will balance out all the flavors.

Demand for vegan-friendly chocolate spreads

Vegan chocolate spreads are also possible with the right ingredients and additives. Due to intolerances to lactose and other milk components, or for environmental reasons, consumers nowadays are finding alternatives to milk-based chocolates. Milk replacers such as rice milk, soy milk, and lupine milk all have the potential in replacing animal milk. In terms of fat, hazelnut, almond, and coconut fat are all feasible choices to replace milk fat. The chocolate paste-making process is still similar to the original process, with the aid of chocolate paste machines or a chocolate spread making machine.

Food standards for chocolate spreads

The FDA imposes regulations on chocolate spreads based on milk chocolate; it must contain not less than 12% by weight of nonfat milk, exclusive of any sweetener or other dairy-derived ingredient. It must also have safe and suitable vegetable-derived oils and fats, other than cacao fat. On the other hand, the EU legislation on cocoa and chocolate products allows for the use of six tropical vegetable fats, to a maximum of 5% of the chocolate component of the finished product. Both governing bodies pay close attention to appropriate labeling of fat content – you must mention fats other than cocoa butter.

Processing steps involved in chocolate-spread making

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