The Latest Technologies in Commercial Chocolate Production

Phil Black - PII Editor 01/03/2022

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What comes to mind when you think about today's world? I bet technology is up there on your list! More than ever, the world is growing through a tremendous shift in technologies. From artificial intelligence to blockchain to 5G to robotics, to name a few, all facets of modern technology are shifting.

The world of chocolate production has not been left behind. Since discovering the first recliner conches to make chocolate, the industry has seen tremendous shifts in production methods. These technological shifts have gone through different stages from the first commercial chocolate machine. With that in mind, this article does not intend on delving into those shifts.

We will look at modern changes in chocolate manufacturing and give you an overview of what is happening in the chocolate industry.

Intelligent Factories

Our first technology is the introduction of intelligent factories. Like many other sectors, the commercial chocolate industry has not been left behind in artificial intelligence. Chocolate companies fit new technologies in their systems to ensure their machinery is industry 4.0. Industry 4.0 uses data from machines in the factory to exchange information over the internet. This web communication and interconnection leads to precise decisions that are on time.

The system will upload data from the machinery to a secure server accessible for the manufacturing process. Moreover, the process will assist in easier control and analysis of the system as a whole and not individual sections.

Belt Coating Technologies

There are emerging technologies in confectionary belt coating. These technologies provide fast coating durations owing to an automatic recipe and controlled process. In addition, modern technology offers even coating of chocolate surfaces and is also used to perfectly coat uneven surfaces of other confectionaries.

The new belt coating systems also consume very little energy and are therefore ecological. The air handling systems in the machine only circulate conditioned air. Also, they only add the needed energy, thereby offering the minimum energy consumption.

Roller Refining and Conching

Roller refining and conching are major production methods being applied in Europe. The refiner system employs a conch, 2-roll-refiner, 5-roll-refiner, and a mixer. First, the recipe is blended in the mixer. Next, the 2-roll-refiner breaks crystals of sugar down. The use of the 2-roller-refiner is a shift from using a sugar mill to grind the sugar. Third, the product is ground to the last size in the 5-roller-refiner.

The conch is where most of the transformations take place. Here, the flakes coming from the refiners are subjected to high amounts of energy, and they get treated.

Continous Conching

Continuous conching is not new in the chocolate manufacturing business. However, the current shift is a change from the batch system to 5-roller refiners, and it comes with the advantage of establishing fully continuous lines.

The downside, however, is that the system is not subjected to the constant change in the recipe. The system cannot use small-scale production, which is a major blow for startups and small-scale chocolate companies.

Macintyre System

The machine brings back the old way of conching and grinding concurrently. The internal surface is jagged and comes with a twofold jacket cylinder. Furthermore, the Macintyre system eases, eliminating vaporous flavors and water.

Finally, this system can handle small batches and is a good commercial chocolate machine for small companies.

Ball Milling

Ball milling involves milling and shearing the raw product at the same time. The process utilizes steel balls that mix the chocolate cream homogeneously in the steel tanks. Ball milling is a closed production that is hygienic and prevents unnecessary contamination.

The challenge posed by this system is the difficulty in removing moisture and unwanted vapors.

Discussion

It wasn't easy to find machinery for small-scale chocolate production in the past. This is, however, not the case anymore. A good number of ball mill systems and smaller roll refiners have been developed to suit the need of small-scale farmers. Artisan group, Australia, is an example of a world leader in developing top-notch and bespoke chocolate machines to meet all your production needs.

The chocolate industry is highly automated. But before getting an automated system, smaller firms should consider what goes into having and maintaining such a system. There are systems with easy machine settings, and these machines will be the best option for startups.

Today's technology offers medium and large-scale chocolate companies a wide range of options. However, general guidance about the best commercial chocolate machine may be difficult. This challenge is because the needs of manufacturers may vary, and each system has its set of challenges and advantages. Luckily, the available technology also ensures most systems, from small scale to large scale, can produce chocolate to an acceptable standard.

Finally, think of your needs carefully, select the possible machine seller such as Artisan Industrial, and get a test on their systems with your recipe before settling on the best machine.