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

When dealing with a concept change such as changing from batch to continuous, you can set up a complete demonstration of the process at Readco's state of the art test facility. You will be totally surprised with the wide range of ancillary equipment within this laboratory, and the capability of closely duplicating the proposed process. You can trust your specific application to Readco's technical application knowledge and equipment.

Jim Welker
Process Application Engineer
Partners for Progress