The ingredients used in our machines
Cocoa beans
The raw materials: the seeds of the fruit of the cocoa tree.
Cocoa mass
Obtained from the refining of roasted and shelled cocoa beans.
Cocoa butter
The fat part of the cocoa mass extracted in the press.
Cocoa powder
The pulverised dry part of the cocoa mass.
Sugar
The ingredient to sweeten the chocolate.
Dried milk
A derivative of milk, obtained by dehydration.
Other ingredients
Nuts, additives, etc. can also be added.
Cocoa beans
The raw materials: the seeds of the fruit of the cocoa tree.
Cocoa mass
Obtained from the refining of roasted and shelled cocoa beans.
Cocoa butter
The fat part of the cocoa mass extracted in the press.
Cocoa powder
The pulverised dry part of the cocoa mass.
Sugar
The ingredient to sweeten the chocolate.
Dried milk
A derivative of milk, obtained by dehydration.
Other ingredients
Nuts, additives, etc. can also be added.
Cocoa beans
The raw materials: the seeds of the fruit of the cocoa plant.
Cocoa mass
Obtained from the fine milling and refinement of cocoa beans.
Cocoa butter
The fat part of the cocoa mass.
Cocoa powder
The pulverised dry part of the cocoa mass.
Sugar
The ingredient to sweeten the flavour of the chocolate.
Dried milk
A derivative of milk, obtained by dehydration.
Other ingredients
Nuts, additives, etc. can also be added.
Our lines and machines to make chocolate can use as ingredients cocoa beans or cocoa mass and butter or cocoa powder and vegetable fats.
In the first case we propose machines for roasting, winnowing, prerefining, refining, conching. In the second case, for industrial chocolate, the process starts from melting cocoa mass and butter, then mixing, refining and conching.
Then the chocolate can be delivered to a final use point, as a molding or depositing line, a molding line, a cookie line, an ice-cream line.
In the first case we propose machines for roasting, winnowing, prerefining, refining, conching. In the second case, for industrial chocolate, the process starts from melting cocoa mass and butter, then mixing, refining and conching.
Then the chocolate can be delivered to a final use point, as a molding or depositing line, a molding line, a cookie line, an ice-cream line.
Via Cappelletta, 88/A
27040 - Borgo Priolo
PAVIA, Italy
+39 0383 872000
+39 366 8249000
+39 339 5077109
Fax +39 0383 872612