We manufacture BEAN TO BAR LINES for high quality chocolate production, starting directly from cocoa beans.  For refining we use the low speed ball mill technology. This technology is the best one for small productions keeping final fineness under 18-20 microns, appropriate flow properties for the chocolate, temperature under control. Also low speed and good building materials are extremely important to prevent wear of refining media, so you do not have contamination of iron inside the chocolate. A high iron content would mean the danger of oxidation (rancidity) of the chocolate, and a low life of the machines.  The bean to bar plants we provide are complete of all the devices necessary for the treatment of cocoa beans:  - destoner for the removal of high density impurities from the beans - roaster with a cooling carousel for the roasting of the beans.  - cocoa breaker-winnower that brakes the roasted beans and separates the husk from granulated cocoa nib.  - pre-refiner that calibrates the nib and refines it into a flakes paste.  - low speed ball mill,keeping final fineness under 18-20 microns, tight particle size distribution, appropriate flow properties for the chocolate, temperature under control. - vertical rotary conche for chocolate conching after refining, that removes the acidity, excess of humidity and that helps the development of the Maillard reaction.  - cocoa butter press, for the treatment of 20kg/h of cocoa liquor and the production of cocoa cake 22-24%, to obtain around 6-8 kg/h of cocoa butter. - sifter, for the sorting of the cocoa beans in different sizes, for sieving the husk, and also for sieving the chocolate getting rid of possible impurities. We have a showroom in Italy and US for tests even with your own ingredients. We have the same near NYC, in Deer Park.