SMC solutions for chocolate industry

While sorting is responsible for the selection of the best candidates, achieving the right flavour of the chocolate depends heavily on the roasting stage, where temperature is the dominant factor. With our products, you can be sure to guarantee a perfect control of the process.

After grinding has taken place, the next stage for the cocoa paste is refining. These complex machines do the job of creating a smooth and homogeneous liquid with the right particle size to get the perfect texture, needing a precise control of the rollers that can only be achieved with quality equipment.

In order to volatilise the remaining acetic acid of the chocolate paste and develop its flavour, conching equipment needs precise temperature and speed control, as well as reliable operation over time, since the process takes several hours or even days.

Fat crystals in the chocolate must be stabilised to avoid undesired features such as blooming, crumbly texture or dull appearance. To carry out the delicate operation of heating and cooling the chocolate, you can trust our products to ensure the precision and control that the process requires.

The final step before cooling can vary depending on the product, but no matter if you need to block and engage moulds, or ensure the right tension of the belt, our products will be there to help you with the task.