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Shanghai Papa Machine Technology Co., Ltd.
1 Years
| Ask Lasest Price | |
| Brand Name : | PAPA |
| Model Number : | PAPA |
| Certification : | CE CERTIFICATE |
| Price : | Negotiate |
| Payment Terms : | T/T,L/C |
| Supply Ability : | 10 sets per month |
| Delivery Time : | 45days |
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:
Removes foreign materials (stones, dust, metal) using sieves, magnets, and air classifiers.
Develops flavor and aroma by roasting beans at 120–150°C (time varies by recipe).
Cracks beans and removes shells, leaving cocoa nibs.
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).
A conche machine kneads and aerates the chocolate mass for 6–72 hours to:
✔ Develop flavor
✔ Reduce moisture & acidity
✔ Improve texture
Chocolate is carefully cooled and reheated to stabilize cocoa butter crystals (Type V for shine and snap).
Tempering machines ensure precise temperature control.
Liquid chocolate is poured into molds (bars, pralines, etc.).
One-shot molding can add fillings (caramel, nuts, ganache) in the same step.
Chocolates are cooled at 5–10°C to solidify properly.
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 |
Centers (wafers, nuts, caramel) are coated with chocolate in an enrobing machine.
Excess chocolate is removed by air knives.
Flow wrapping (for bars)
Boxing (for pralines)
Metal detection & weight checks for quality control.
| 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
https://youtu.be/qOHMPe2dpKY?si=n6-zmw8YSZfITSQa
https://youtu.be/4YmEbaVoHec?si=F72mw0nL6Lwvz5hH
https://youtu.be/34W5nO7DUFI?si=KjQPCV3z67XST1RA
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?
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