A SMOOTH PROCESS. SWEET RESULTS. Creating chocolate is an art. Whether you manufacture ganache, glaze, caramel, pralinés or chocolate spread, ProXES supplies you with the machinery and engineering solutions to make the magic happen. Seductive glossiness, superior texture, a rich taste – with more than 30 years of experience, ProXES knows what chocolatiers are aiming for. Cooperating with Cacaolab, a spin-off of the University of Ghent, our team in the chocolate heart of Europe helps drive innovation in the industry. ProXES brands Stephan, FrymaKoruma and Terlet are household names for small artisanal and medium size manufacturers. Their combined expertise allows us to take your production to the next level – and to large volumes. Count on ProXES machines to upgrade your chocolate processing, to save energy as well as production cost and to ensure the best treatment of your high quality ingredients. ENGINEERING SENSORY DELIGHTS. Behind the indulgence and sensuality of chocolate stands cool-headed engineering – from ProXES. Dark, white, or orange zest? Ganache, spread or caramel? ProXES knows about the challenges of the different applications and supplies you with state-of-the-art machines as well as downstream and upstream equipment. GANACHE: STRUCTURE AND GLOSS Changing the ingredients from full-fat to skimmed or dairy to plant-based, while keeping the sensory properties can be tricky. Let’s talk about how we can help with your production of vegan, low-fat, macaron or regular chocolate ganache. For example with our Stephan Universal Machine. Its unique bowl geometry, fast-running knives and reverse-acting scraper reduce processing time and create a product with a superior molecular structure, long shelf life, and great mouth feel.