Chocolate production line
Brand Name:PAPA
Certification:CE CERTIFICATE
Model Number:PAPA
Minimum Order Quantity:1 SET
Delivery Time:45days
Payment Terms:T/T,L/C
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Location:
Shanghai Shanghai China
Address:
Floor 1,Building 1,No.1929,Baziqiao Road,Nanqiao Town,Fengxian District,Shanghai,China.
Supplier`s last login times:
within 24 hours
Product Details
Company Profile
Product Details
A chocolate production line is an integrated system that transforms raw cocoa ingredients into finished chocolate products (bars, pralines, truffles, etc.). The process involves several stages, from cocoa bean roasting to molding and packaging. Below is a detailed breakdown of a typical chocolate production line:
1. Cocoa Bean Processing
a) Cleaning & Sorting
Removes foreign materials (stones, dust, metal) using sieves, magnets, and air classifiers.
b) Roasting
Develops flavor and aroma by roasting beans at 120–150°C (time varies by recipe).
c) Winnowing
Cracks beans and removes shells, leaving cocoa nibs.
2. Chocolate Mass Preparation
a) Grinding & Refining
Cocoa nibs are ground into cocoa liquor (a paste).
Sugar, milk powder (for milk chocolate), and additional cocoa butter are mixed in.
Refined in a ball mill or 5-roll refiner to achieve a smooth particle size (15–25 microns).
b) Conching
A conche machine kneads and aerates the chocolate mass for 6–72 hours to:
✔ Develop flavor
✔ Reduce moisture & acidity
✔ Improve texture
c) Tempering
Chocolate is carefully cooled and reheated to stabilize cocoa butter crystals (Type V for shine and snap).
Tempering machines ensure precise temperature control.
3. Chocolate Molding & Forming
a) Depositing
Liquid chocolate is poured into molds (bars, pralines, etc.).
One-shot molding can add fillings (caramel, nuts, ganache) in the same step.
b) Cooling Tunnel
Chocolates are cooled at 5–10°C to solidify properly.
c) Demolding
Automated systems eject chocolates without damage.
Product Name | One Shot Depositing |
Production capacity(kg/day) | 1000KG/DAY |
Total power(kw) | 25 |
Refrigeration capacity (kcal/h) | 21800 |
Air pressure(Mpa) | 0.4~0.6 |
Refrigeration unit (set) | 15P1set |
Cooling Tunnel Length (m) | 6 |
Cooling Tunnel Layers | 12 |
Model quantity(piece) | 300 |
Takt time(pcs/min) | 10~12 |
Weight (kg) | 5050 |
Outside dimensions(mm) | 19500*1020*1880 |
4. Enrobing (For Filled Chocolates & Bars)
Centers (wafers, nuts, caramel) are coated with chocolate in an enrobing machine.
Excess chocolate is removed by air knives.
5. Packaging
Flow wrapping (for bars)
Boxing (for pralines)
Metal detection & weight checks for quality control.
Types of Chocolate Production Lines
| Type | Description | Output Examples |
|---|---|---|
| Molded Chocolate | Solid bars, pralines, hollow figures | Dairy Milk, Ferrero Rocher |
| Enrobed Chocolate | Centers coated in chocolate | KitKat, Mars Bars |
| One-Shot Molding | Multi-layer/filled chocolates in 1 step | Truffles |
| Extruded Chocolate | Shapes like chips or drops | Chocolate chips for baking |
Machine working video
PAPA chocolate chip belt dripper/dropper maker machine
https://youtu.be/qOHMPe2dpKY?si=n6-zmw8YSZfITSQa
China papa brand chocolate morsels belt dripping/dropping machine
https://youtu.be/4YmEbaVoHec?si=F72mw0nL6Lwvz5hH
chocolate morsels/chips making machine
https://youtu.be/34W5nO7DUFI?si=KjQPCV3z67XST1RA
600/900/1200 China PAPA brand chocolate chips/chocolate morsels production line
Production Capacity
Small-scale: 50–500 kg/day
Industrial: 1,000–10,000 kg/day
Would you like details on a specific stage (e.g., tempering mechanics) or a customized line setup?
Chocolate production line
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