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

The processor offers a unique processing technology for mixing of resin with glass fibers ina continuous way. The result is a homogenous mixed compound with no degredation in the fibers and very good wet out of the the fibers at the same time.

Tobias Potyra
Fraunhofer Institute for Chemical Technology