Chocolate – food for the soul
The centre stage of the chocolate production consists of a system of vessels with stirrers, the rolling mill and the conche. The liquid cocoa mass is pumped into the vessels via pipeline systems. To prevent deposit of cocoa particles and rising of cocoa butter the mass is permanently set in motion very slowly at a temperature of 45°C.
The production of different chocolate types is a very complicated procedure not only in respect to the hygienic conditions, but also because of its direct contact with the medium, the sensor must be highly abrasion resistant.