CHOCOLATE LINE

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The Basic Chocolate & Ganache Process - Adaptable to your specific needs!

Our line concept ´From Roasted Bean to Ganache´ goes one step further than the currently existing concepts on the market! It serves a huge range of products like pralines, glazes, chocolate spreads, nut pastes, fruit pastes, marzipan and finally chocolate itself! Our ProXES Chocolate line concept includes processing steps such as grinding, conching, fine grinding and ganache production! Let´s Choc the World together!!

Find our dedicated Chocolate Channel and all the sweet product possibilities here: www.proxes-chocolate.com 

The flow diagram below shows the basic process that we adjust to your specific process parameters, environmental conditions, recipe requirements and product safety. Our line concepts combine the process equipment of our brands, modules and engineering/automation know-how for the food industry.

 

  • Mixing & Heating

    • Mixing hard oil with liquid oil and lecithin with an approx. temperature of 55°C 
    • Mixing, cutting, melting and homogenizing of all ingredients in the STEPHAN Universal Machine down to approx. 300 µm under vacuum
    • Reheating of mass to approx. 45-55°C to avoid irregular early crystals
    • Transferring the mass directly to the ProVES buffer tank
  • Pre-Grinding & Buffering

    • Pumping of product to FrymaKoruma Corundum Stone Mill (ProCOM-GM)
    • Pre-grinding down to approx. 100 µm
    • Transferring the pre-grinded mass directly through the FrymaKoruma CoBall-Mill

     

  • Fine Grinding

    • Fine grinding of mass down to approx. 25 µm in the FrymaKoruma Co-Ball Mill
  • Cooling & Filling

    • Pumping the product through the Terlet Terlotherm SSHE to start the regular crystallization
    • Filling the final product directly into the packaging material

Mixing & Heating

Mixing & Heating

  • Mixing hard oil with liquid oil and lecithin with an approx. temperature of 55°C 
  • Mixing, cutting, melting and homogenizing of all ingredients in the STEPHAN Universal Machine down to approx. 300 µm under vacuum
  • Reheating of mass to approx. 45-55°C to avoid irregular early crystals
  • Transferring the mass directly to the ProVES buffer tank

Pre-Grinding & Buffering

Pre-Grinding & Buffering

  • Pumping of product to FrymaKoruma Corundum Stone Mill (ProCOM-GM)
  • Pre-grinding down to approx. 100 µm
  • Transferring the pre-grinded mass directly through the FrymaKoruma CoBall-Mill

 

Fine Grinding

Fine Grinding

  • Fine grinding of mass down to approx. 25 µm in the FrymaKoruma Co-Ball Mill

Cooling & Filling

Cooling & Filling

  • Pumping the product through the Terlet Terlotherm SSHE to start the regular crystallization
  • Filling the final product directly into the packaging material