Vermicelli Chocolate Line
A complete vermicelli plant in one compact system.
Specifications
| Model | Capacity | Note |
|---|---|---|
| Single head | 75 kg/h | — |
| Dual head | 150 kg/h | Optional |
Vermicelli — chocolate strands and sugar strands — is a quiet, steady business: bakeries, ice cream producers, dessert manufacturers, and retail baking brands all buy it continuously, and a producer with reliable quality keeps those customers for years. The barrier to entry is having proper production capability rather than improvised equipment.
The Alpy Vermicelli Chocolate Line is that capability, delivered complete. The system pairs a vermicelli extruder with a dedicated tunnel that does double duty: cooling for chocolate vermicelli, drying for sugar vermicelli. One line covers both product types, so you can serve both markets without buying twice.
The extruder head is 500 mm wide and produces 75 kg/h per head, with strand consistency that holds up where it matters — in the customer’s topping applicator and on their product.
Configurations
| Configuration | Capacity | Extruder width |
|---|---|---|
| Single head | 75 kg/h | 500 mm |
| Dual head (optional) | 150 kg/h | 500 mm x 2 |
The dual-head option doubles output while keeping the same tunnel — so the upgrade path from 75 to 150 kg/h is an extruder head, not a second line. Start at the capacity your order book supports today.
A sensible add-on line
Because the system is compact and self-contained, the Vermicelli Line is often added alongside existing Alpy production equipment as an extra revenue stream from the chocolate you already make. If you run an Alpy refining or tempering installation, ask us what adding vermicelli capacity would involve — usually less than you expect.