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Optimizing Chocolate Production: The CHOCOEASY Process Explained

Discover the innovative CHOCOEASY process for efficient chocolate production. This method integrates pre-refining and conching phases, utilizing advanced techniques such as slow mixing, universal milling, and LME bead milling to create smooth, high-quality chocolate. The process emphasizes simultaneous operations to improve homogenization, reducing the need for additional ingredients like cocoa butter. With precise temperature control and reduced processing time, CHOCOEASY delivers a superior chocolate product. Explore the complete flow of cocoa liquor, cocoa butter, and sugar for a consistent outcome.

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Optimizing Chocolate Production: The CHOCOEASY Process Explained

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  1. The “CHOCOEASY Process” Cocoa butter & liquor Solids:Sugar & Milk Pre Refining Slow Mixing Universal Mill, 150µm U-Conch, 30 minutes Wet Conching and Refining Dry Conching + Butter, Lecithin and Vanillin, 3-4 hours LME Bead Mill, > 28 % Fat 18-20% Fat, 50-80*C, 6-8 hours

  2. The “CHOCOEASY Process” Cocoa butter & liquor Solids:Sugar & Milk Pre Refining Slow Mixing Universal Mill, 150 µm 1 MIXER LESS U-Conch Dry Conching Wet Conching and Refining 18-20% Fat, 50-80*C, 6-8 hours + Butter, Lecithin and Vanillin, 3-4 hours SIMULTANEOUS PROCESS, BETTER HOMOGENIZING LME Bead Mill, > 28 % Fat LESS BUTTER

  3. Cocoa butter Cocoa liqueur Milk powder Pre-ground Sugar (<200µm) The raw materials are put directly into the conche to homogenize all ingredients (some cocoa butter is hold back) CHOCOEASY Chocolate Production – Mixing step

  4. The “CHOCOEASY Process” Pregrinding Tanks Conch Refiner

  5. The LME Fine Refiner Comparison of particle size distribution between traditional and CHOCOEASY-operation (example) Red... Example of Particle size distribution of traditionally produced chocolate Blue... Particle size distribution of chocolate processed with CHOCOEASY

  6. Algunos usuarios del sistema Chocoeasy:

  7. NETZSCH Chocolate Processing The CHOCOEASYTMPlant Animated Flow Sheet of the main process steps Theron W. Harbs NETZSCH 2006

  8. Complete Basic Flow - Step by Step COCOA LIQUOR COCOA BUTTER SOLIDS PREREFINING STORAGE TANK SUGAR AND MILK FEEDING FINAL REFINING WITH BEAD MILL DRY AND LIQUID CONCHING

  9. 1. Sugar and Milk Previous Refining DRY MILL ON AGITATOR ON FEEDING ON

  10. 2. Raw Materials Dosing and Mixing COCOA LIQUOR COCOA BUTTER SUGAR AND POWDERED MILK DRY MIXING

  11. 3. Dry Conching – the Advantage HOT AIR INJECTION CONCHE HEATING DRY CONCHING WITH 15 TO 20% FAT CONTENT

  12. 4. Liquefying and Homogenization ADDITION OF COCOA BUTTER COOLING OF THE CONCHE HOMOGENIZATION

  13. 5. Final Refining with Bead Mill BEAD MILL ON REFINING IN CIRCULATION WITH HIGH THROUGHPUT FEEDING PUMP ON

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