Continuous chocolate line with vertical ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills and liquid conching.

Compact in-house processing of chocolate masses

The Qchoc 500 – 2500 from Royal Duyvis Wiener are continuous weighing, mixing and refining lines for the production of real chocolate. The ideal, compact in-house system for the continuous processing of chocolate masses, compounds, coatings, spreads, and fillings.

From the mixer, the mass is pumped through the vertical grinding chamber of a Wiener ball mill. When the chocolate has the right fineness, the moisture, volatile amino acids and off-flavors are extracted from the mixture. The product is fed first into a high shear chamber. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.


  • Consistent product quality
  • Simple, fully automatic operation
  • Requires a minimal amount of space, no foundations required
  • Low energy consumption
  • Flexible in terms of recipes and product composition