1. C HOCO E ASY TM The “CHOCOEASY Process” Solids: Sugar & Milk Cocoa butter & liquor Slow Mixing Pre Refining Dry Conching Wet Conching and Refining LME Bead Mill, > 28 % Fat + Butter, Lecithin and Vanillin, 3-4 hours 18-20% Fat, 50-80*C, 6-8 hours Universal Mill, 150µm U-Conch, 30 minutes

2. C HOCO E ASY TM The “CHOCOEASY Process” Solids: Sugar & Milk Cocoa butter & liquor Slow Mixing Pre Refining Dry Conching Wet Conching and Refining LME Bead Mill, > 28 % Fat + Butter, Lecithin and Vanillin, 3-4 hours 18-20% Fat, 50-80*C, 6-8 hours Universal Mill, 150 µm U-Conch 1 MIXER LESS LESS BUTTER SIMULTANEOUS PROCESS, BETTER HOMOGENIZING

3. C HOCO E ASY TM Cocoa liqueurMilk powderPre-ground Sugar (<200µm) Cocoa butter CHOCOEASY Chocolate Production – Mixing step The raw materials are put directly into the conche to homogenize all ingredients (some cocoa butter is hold back)

4. C HOCO E ASY TM The “CHOCOEASY Process” Conch Refiner Pregrinding Tanks

5. C HOCO E ASY TM Red... Example of Particle size distribution of traditionally produced chocolate Blue... Particle size distribution of chocolate processed with CHOCOEASY The LME Fine Refiner Comparison of particle size distribution between traditional and CHOCOEASY-operation (example)

6. C HOCO E ASY TM Algunos usuarios del sistema Chocoeasy:

7. C HOCO E ASY TM

22. NETZSCH Chocolate Processing The C HOCO E ASY TM Plant Animated Flow Sheet of the main process steps Theron W. Harbs NETZSCH 2006

23. C HOCO E ASY TM Complete Basic Flow - Step by Step FINAL REFINING WITH BEAD MILL DRY AND LIQUID CONCHING STORAGE TANK SOLIDS PREREFINING SUGAR AND MILK FEEDING COCOA LIQUORCOCOA BUTTER

24. C HOCO E ASY TM DRY MILL ON FEEDING ON AGITATOR ON 1. Sugar and Milk Previous Refining

25. C HOCO E ASY TM DRY MIXING COCOA LIQUORCOCOA BUTTER SUGAR AND POWDERED MILK 2. Raw Materials Dosing and Mixing

26. C HOCO E ASY TM DRY CONCHING WITH 15 TO 20% FAT CONTENT 3. Dry Conching – the Advantage HOT AIR INJECTION CONCHE HEATING

27. C HOCO E ASY TM HOMOGENIZATION 4. Liquefying and Homogenization COOLING OF THE CONCHE ADDITION OF COCOA BUTTER

28. C HOCO E ASY TM REFINING IN CIRCULATION WITH HIGH THROUGHPUT 5. Final Refining with Bead Mill FEEDING PUMP ON BEAD MILL ON