Chocolate Processing Lines
Processing lines turn finished chocolate into products. The patented Rotary Depositor Drop Chocolate Line produces drops, buttons, sticks, and chunks at capacities from 300 kg/h to 2 tons/h, with more than 30 installations running worldwide. The Dragee Forming Line makes dragees and formed chocolates in a compact, self-contained system, and the Vermicelli Chocolate Line covers chocolate and sugar strands with one extruder and tunnel.
Each line takes tempered chocolate or compound and runs independently of your moulding lines. Send us your product list and capacity target, and we will map it to the right equipment.
Frequently Asked Questions
What can the Rotary Depositor Drop line produce?
Drops, buttons, sticks, and chunks, from real chocolate or compound, at capacities from 300 kg/h to 2 tons/h. It is a patented Alpy design with more than 30 installations running worldwide.
How is a processing line different from a moulding line?
Moulding lines form chocolate in moulds — bars, shells, and figures. Processing lines turn finished chocolate into other formats: drops, dragees and formed pieces, and vermicelli or sprinkles. They run independently of your moulding lines, taking tempered chocolate or compound as input.
Can these lines run compound as well as real chocolate?
Yes. The drop line, forming line, and vermicelli line all handle both real chocolate and compound coatings.