- Powder and solids storage, conveying and automatic dosing.
- Batter kitchens.
- Automatic ingredients dosing units.
- Batter fermentation units.
- Storage, transfer and dosing of liquid chocolate.
- Chocolate tempering units.
- Chocolate moulding lines.
Cocoa powder is obtained after roasting and grinding the fermented cocoa bean produced by the cacao tree.
Chocolate is made from a mixture in varying proportions of cocoa liquor, cocoa butter, sugar and spices are added optionally, as vanilla.
In 1625, France discovered the chocolate in Bayonne to celebrate the marriage of Anne of Austria, daughter of King Philip III of Spain to King Louis XIII of France.
100 grams of milk chocolate provides one third of the recommended daily allowance of magnesium.