Conching is an essential process for natural chocolate production. During conching, viscosity of chocolate is reduced as a result of heat transfer and mechanical agitation. Moreover moisture, volatile substances and undesired odors are removed by this process.

According to process requirements conching takes approximately 13 hours and consists of six zones. The system is controlled by PLC. Heating and cooling systems are thermostatically controlled . System takes cold water when needed.

Conching stage comprises: 6
Zone 1 : Loading
Zone 2 : Dry conching
Zone 3 : Plastic Conching
Zone 4 : Load conching
Zone 5 : Homogenization
Zone 6 : Discharge