New chocolate process maintains quality of batch but with shortened production times

Chocolate – the tempting mixture of cocoa mass, cocoa butter, sugar and, in the case of milk chocolate, milk powder – has a storied past.

At various times in history it was used as a currency, as medicine, and as a ‘treat for the elite’. The popularity of chocolate is undeniable.

The chocolate production process is also steeped in history, and has not changed significantly in the past 40 or 50 years. With space requirements, investment costs and the need for skilled staff, smaller companies have found it extremely difficult to realise a profit on production of anything less than 1000tons annually.

The Chocoeasy process was developed by Netzsch-Feinmahltechnik GmbH in co-operation with a Brazilian chocolate manufacturer. While Chocoeasy integrates the conventional process steps of classic production methods, it offers significant improvements that will appeal to chocolatiers of all sizes.

For example, the grinding and conching processes run simultaneously due to the use of very innovatively designed agitator bead mills that finely grind the chocolate mass. This technological advance shortens production times without causing quality differences between batches.

In addition to enabling chocolatiers to make precise adjustments to fineness and quality, the Chocoeasy process requires less cocoa butter than traditional methods – a further incentive for smaller companies to produce their own chocolate. Along with milk and dark chocolates, Chocoeasy can produce white chocolate and chocolate without lecithin.

Netzsch Werbe- und Service- GmbH is based in Selb, Germany. www.chocoeasy.com,

www.netzsch-grinding.com

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