Process of cocoa mixing

Mixing cocoa butter into Belgian chocolate for fabrication of seafruit shaped pralines. Dark, white and milk chocolate flow through each other, creating a beautiful marbled shell shape.

The problem that this manufacturer faced was to achieve a more automated way to a consistent and elevated quality level. 

Ultimately, this world famous Belgian chocolate company choose our Verdermix static mixer, with heating jacket and removable mixing elements, L-shaped and milk couplings. 

Customer Benefits

  • RVS316- Electro polished - Designed for food production
  • Heating jacket (warm water) to keep chocolate fluid
  • Retractable mixing elements for cleaning
  • X shape elements for constant mixing result
  • Milk coupling for tube connection in food industry