Chocolate Production Line

Chocolate Production Line

Raw Material Preparation
Cocoa liquor, cocoa butter, milk powder, sugar, and emulsifiers are precisely measured and mixed.

Refining
The mixture passes through a five-roller refiner, achieving a smooth chocolate paste with fine particle size (≤20 μm).

Conching
Removes moisture and volatile acids while improving aroma and texture.

Tempering
Ensures proper crystallization of cocoa butter, giving chocolate its glossy finish and snap.

Molding / Depositing
Automatic depositor fills molds with liquid chocolate or fillings.

Cooling Tunnel
Solidifies chocolate at controlled temperature and humidity.

Demolding & Packaging
Cooled chocolates are released automatically and proceed to flow-wrapping or pillow-packing.