CHOCOEASYTM
The “CHOCOEASY Process”
Solids:Sugar& Milk
Cocoa butter & liquor
Slow Mixing
PreRefining
Dry Conching
Wet Conching and Refining
LME Bead Mill,> 28 % Fat
+ Butter, Lecithin and Vanillin, 3-4 hours
18-20% Fat, 50-80*C, 6-8 hours
Universal Mill, 150µm U-Conch, 30 minutes
CHOCOEASYTM
The “CHOCOEASY Process”
Solids:Sugar& Milk
Cocoa butter & liquor
Slow Mixing
PreRefining
Dry Conching
Wet Conching and Refining
LME Bead Mill,> 28 % Fat
+ Butter, Lecithin and Vanillin, 3-4 hours
18-20% Fat, 50-80*C, 6-8 hours
Universal Mill, 150 µm U-Conch1 MIXER LESS
LESS BUTTER SIMULTANEOUS PROCESS,BETTER HOMOGENIZING
CHOCOEASYTM
Cocoa liqueur Milk powder Pre-ground Sugar (<200µm)
Cocoa butter
CHOCOEASY Chocolate Production – Mixing step
The raw materials are put directly into the conche to homogenize all ingredients
(some cocoa butter is hold back)
CHOCOEASYTM
The “CHOCOEASY Process”
Conch
Refiner
PregrindingTanks
CHOCOEASYTM
Red... Example of Particle size distribution of traditionally produced chocolate
Blue... Particle size distribution of chocolate processed with CHOCOEASY
The LME Fine RefinerComparison of particle size distribution between traditional and CHOCOEASY-operation (example)
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