One of the key operations in chocolate manufacture, after the cocoa bean roasting, winnowing, grinding etc. is the "conching" stage where the chocolate paste is refined into finished chocolate. This was, until recently, done by batch operations involving mixing in large vessels, called "conches", for 12 to 24 hours, before discharging it to bulk tanks. This is a time, energy consuming, and inefficient way of making finished chocolate, which in my view and experience, the Readco-Processor has made obsolete.

The Processor with its twin screw, co-rotating , precise shearing and temperature control design, can convert the chocolate paste consistently and continuously into finished product. Its self cleaning design allows it to be used on a variety of chocolates with quick change from one to another, often required by chocolate suppliers.

M.S. Jeffery
Jeffery Associates

As an engineering firm who specializes in Material Handling Systems, we have seen our customers move from Batch Mixing toward Continuous Mixing. This is due to the ease of continuous mixing systems, which require less material handling steps, less equipment, a simplified control system, as well as less horsepower used, less cleanup, etc. This all adds up to additional labor and cost savings for the customer.

We highly recommend Continuous Mixing Systems to our customers.

Robert Milligan
President
Process Engineering Systems, Inc.