Chocolate Making Equipment
Which chocolate equipment do you need?
Vertical ball mills for chocolate refining
Horizontal ball mill for chocolate refining
Three-Roll chocolate refiner
Five Roll chocolate refiner
Mixer and refiner for chocolate compound
Chocolate laboratory ball mill
Continuous chocolate line with vertical ball mills
Batch chocolate machine with vertical ball mill
Continuous chocolate line with horizontal ball mills
Batch chocolate line with horizontal ball mill
Cocoa and chocolate pumps
Chocolate truffle rolling machine
Compact 4-arm spinner for chocolate
Big scale chocolate spinner
Multi-nozzle chocolate decorator
De-moulder for flat bottom chocolates
Larger versatile cooling belt for chocolates
Batch tempering machine for chocolate and fillings
Semi-automatic moulding line for solid chocolates
Vertical cooling tower for chocolate moulds
Horizontal cooling tunnels for chocolate moulds
Multi-row one shot chocolate depositor
Servo driven chocolate depositor
Chocolate enrober for medium production capacities
Pump-driven chocolate depositor for drops, chips and chunks
Pump-driven chocolate depositor for mould filling
Chocolate coating machine
Hygienic chocolate coating machine
Hygienic chocolate cooling tunnel
Chocolate refiner with chiller
Chocolate bean to bar line 10kg
Chocolate bean to bar line 200kg
Cylindrical batch roaster for chocolate
Longitudinal chocolate conche
Chocolate conche for small batches and laboratory use
Energy efficient chocolate enrober
Continuous chocolate enrober
Chocolate enrober with minimum changeover time
Chocolate tempering and enrobing machine
Small chocolate enrober
High speed chocolate depositor
Chocolate depositor
Economic C-frame chocolate depositor
Energy saving chocolate tempering machine
Chocolate tempering machine
High capacity cooling tunnel for chocolates
Hygienic cooling tunnel for chocolates
Depositor for solid and filled chocolates
Chocolate analyzer
Chocolate temper meter
Small scale packaging machine for chocolate figures
Automatic packaging machine for chocolate figures
Medium-speed flexible wrapping machine for chocolates
High-speed flow pack wrapping machine for chocolates
High-speed bunch wrapping machine for chocolate
Industrial filter for liquid chocolate
Flexible chocolate tablet wrapping machine
Small chocolate tablet wrapping machine
Chocolate decorator for extruded ice-cream
Small capacity chocolate melangeur
Industrial melter for chocolate rework
High-speed chocolate block melt machine
Mixer for production of chocolate with inclusions
Refining plant for chocolate
Continuous liquid conche
Mixer and kneader for sugar based recipes
Continuous cocoa bean roasting line
Cocoa liquor grinding line
Automatic continuous tempering machine
Enrobing attachment for an automatic tempering machine
Small cooling belt for tempering/enrobing
Industrial mini-tempering machine
Automatic book-moulding system
Hand moulding machine
Moulding line for pralines, tablets and cups
Automatic batch tempering machine
Compact enrober
Medium sized melting tanks
Single row piston depositor for soft fillings
One shot depositor with 3D movement
Metal detection system for aluminum packages
Whipping machine for soft candy
High capacity tempering machine
High capacity compound conditioner
Ice coating machine
Nut and cheese grater
Five deck cocoa bean winnower
Ball roaster for cocoa beans
Rotating stencil depositor
Depositor for caramel, jam and toffee
Multi-functional food processor for a high sugar percentage pastes production
Small scale nut grinder
Small scale dragee coating machine
R&D roaster for cocoa beans
Small scale nut chopping machine
Filling machine for viscous products
Small scale cocoa beans processing machine
Entry level bean-to-bar machine
Small capacity cocoa grinder
Entry level bean to bar line
Standard FFS machine for spreads and sauces in mini portions
Cocoa butter filter-liquor blocking line
Air classifier mill
Conical screw mixer
Conical screw vacuum dryer
Continuous high impact mixer
Mixing and fluid bed granulation
Mid-shear mixer
Vertical paddle dryer
Automatic continuous tempering machine with pump
One shot depositor with 2D movement
Piston filler for creams into moulds
Versatile X-ray inspection system
Metal detection system
High-sensitivity metal detection system
Strand forming machine
Strand forming machine for 2 masses
Strand forming machine for creamy mixtures
High capacity decorator
Basic mixer for granular foods
Entry-level automatic cereal bar machine
Industrial nut grater
Grinder for spices and coffee
Cocoa cooler
Compact cylindrical roaster for beans, nibs and nuts
Extruder for bakery masses
Depositor for bakery products with vertical head movement
Depositor for aerated masses
Aerator for fat based masses and crème fillings
Compact extruder for bakery masses
C-frame extruder for bakery masses
Planetary mixer for confectionery and bakery production
Vacuum cooker for concentrating sauces and purees
Food processor for making fruit jams for pastries
Easy to use food processor for gastronomy sauces and pastes
High-Speed Pouch Packaging Machine
Small sugar mill for entry level production
Entry-level infrared nut drying machine
X-ray inspection machine for jars
Medium-speed flexible double twist wrapping machine for jelly
High-speed cut & wrap fold machine
Microdosing system for bakery industry
Continuous dryer machine
Milling and drying machine for fine powders
Flash drying grinder for powders
Mobile high speed depositor of pizza sauce
Mobile depositor of tiger wash
Entry level cocoa roaster
Small scale cocoa winnower
Entry-level high volume package seal tester
High-clean FFS machine for butter in mini portions
Wraparound case packer
Horizontal cartoner for food products
Industrial washer for plastic crates
Confectionery bags case packer for large scale
Robotic case packing machine for snack bags
Non-Destructive Crack Detection Vessel Testing
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Select your chocolate process
Tell us about your production challenge
Everything starts with cocoa beans
Whatever chocolate product you want to make, your chocolate production process starts with cocoa beans. After leaving them to ferment for a few days, the beans are dried to reduce the moisture level.
Roasting is vital because it develops the chocolate flavor. The beans break down in the roaster, and the shell is removed through the winnowing step, separating the cocoa nibs from their husk. If there is any residual shell, this could affect the flavor of the chocolate.
Cocoa butter - more than chocolate
After removing cocoa nibs from their shells, they are ground into a thick paste called cocoa liquor which is pressed to separate the solid content from the butter. To remove its strong natural odor, cocoa butter is sometimes deodorized by steam injection during chocolate production.
Other than in chocolate making, manufacturers make cocoa butter odorless and tasteless through steam and vacuum extraction for use in various industries such as pharmaceuticals.
Chocolate bars, chocolate bonbons, chocolate coatings… the list goes on, you name it
Chocolate making equipment – from beans to bars
Chocolate bars are bar-shaped confections made of solid chocolate. They may also include other ingredients such as caramel, fruits or nuts. Once tempered, chocolate is poured into plastic molds where vibrations are applied to remove all the air bubbles.
After cooling and solidifying, chocolate bars are removed from the molds and wrapped in foil or paper packaging. Make sure your chocolate making equipment includes grinders, molding machines and refiners.
Bonbons and Truffles: Brothers without scuffles
Chocolate bonbons and truffle balls are similar chocolate products, usually mistaken for each other. Which makes what, then?
Both require chocolate tempering, can be molded or enrobed, and can come in many designs. The same chocolate making equipment for bonbons and truffles can be used to produce each other. The difference lies in their core, literally.
You can consider chocolate-shelled products as truffles when their core is filled with ganache. A tempering machine raises the temperature of the chocolate to 46°C before cooling it to around 26°C. A second process then reheats it to 30°C.
On the other hand, bonbons have cores made of fruit puree, caramel, nut pastes, and many more. The process starts filling the molds with tempered chocolate to form the shell. To get rid of any air bubbles, molds must be vibrated. After hardening, the shell is filled and sealed with another chocolate layer.
Tempering – the essence for making chocolate coating
Chocolate coating used for cakes or other desserts is nothing more than chocolate in its liquid form. To get the snap and the gloss look tempering step is all that matters.
Chocolate makers employ tempering because of the unique process of cocoa butter crystallization. The process involves heating and cooling the chocolate so that the fats (cocoa butter) crystallize evenly.
Do you always need a chocolate tempering machine for making your chocolate coating?
No, definitely not.
Compound chocolate is also known as compound coating since it is widely used for coating candy bars. Since there is no cocoa butter, compound coatings don’t need to be tempered, but simply melted and used.
Compound chocolate is made from cocoa, vegetable fats, and sweeteners. Vegetable fats such as coconut oil and palm oil are used as replacements for cocoa butter and instead of chocolate liquor, it has cocoa powder inside.
Molding vs. enrobing for your chocolate products
Choosing to use a chocolate enrober or a chocolate melting machine depends on the design of your chocolate product and its filling.
When using molding, you need to form the shell of your product first, fill it with a flavoring, cover it and cool it. Compared to molding, enrobing is a faster method. You have to form the core of your product first and then you can pour your liquid chocolate over it.
Enrobing machines can also work with several ingredients, such as nuts or chili powder.
Think pink! Ruby chocolate makes its entrance
Ruby chocolate is the fourth variant of chocolate, along with milk, dark and white varieties. It has a natural pink color and the taste is sweet and sour. Made from ruby cocoa beans by minimizing fermentation (no more than three days or less), treating them with an acid, and removing fatty acids to retain the color.
If you are planning to produce ruby chocolate, you can still use the same chocolate making equipment. Grind and melt the beans, subject the pink chocolate to tempering and refinement, and finally cool, cut, and pack your ruby chocolate product.