Chocolate

Technology for processing chocolate

Chocolate - a partial mixture of ground, roasted cocoa beans that has been processed into a creamy mass using a refiner and conche. For chocolate processing, the precise temperature control of the mass is an important step in forming the perfect crystal structure. When performed under optimal conditions, this results in a smooth, shiny end product with a crunchy bite that does not melt easily in the hand.

Our systems for chocolate processing

With CHOCOTECH chocolate processing machines for forming tempered chocolate, nothing stands in the way of an efficient, hygienic production process. The FROZENSHELL^® system produces thin chocolate shells in a variety of different shapes. With the CHOCOFORM^® PSL, tempered chocolate or cocoa-based coating masses can be shaped into chocolate balls, eggs and lentils.                      

Service for optimum chocolate processing

To ensure the production reliability of your chocolate products at all times, CHOCOTECH experts offer a comprehensive service. With our representatives around the world, you can rely on preventive maintenance and modernization of existing systems, the supply of spare parts and the training of your personnel. Simply contact us.                             

CHOCOTECH - unique for your needs