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)

CHOCOEASYTM

Algunos usuarios del sistema Chocoeasy:

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

CHOCOEASYTM

NETZSCH Chocolate Processing

The CHOCOEASYTM Plant

Animated Flow Sheet of the main process steps

Theron W. HarbsNETZSCH2006

CHOCOEASYTM

Complete Basic Flow - Step by Step

FINAL REFINING WITH BEAD MILL

DRY AND LIQUID CONCHING

STORAGE TANK

SOLIDS PREREFINING

SUGAR AND MILK FEEDING

COCOA LIQUOR COCOA BUTTER

CHOCOEASYTM

DRY MILL ON

FEEDING ON

AGITATOR ON

1. Sugar and Milk Previous Refining

CHOCOEASYTM

DRY MIXING

COCOA LIQUOR COCOA BUTTER

SUGAR AND POWDERED MILK

2. Raw Materials Dosing and Mixing

CHOCOEASYTM

DRY CONCHING WITH 15 TO 20% FAT CONTENT

3. Dry Conching – the Advantage

HOT AIR INJECTION

CONCHE HEATING

CHOCOEASYTM

HOMOGENIZATION

4. Liquefying and Homogenization

COOLING OF THE CONCHE

ADDITION OF COCOA BUTTER

CHOCOEASYTM

REFINING IN CIRCULATION WITH HIGH THROUGHPUT

5. Final Refining with Bead Mill

FEEDING PUMP ON

BEAD MILL ON