What a chocolate spread plant makes
A chocolate spread is a sweet, spreadable paste of sugar, vegetable fat, cocoa and usually milk solids; a hazelnut cocoa spread adds hazelnut paste.
Wahal's chocolate spread line makes chocolate and hazelnut cocoa spreads, and chocolate fillings and spreads are on our food application list. Because it shares equipment with our peanut butter plant, we offer spreads and nut butters as one range: peanut butter, almond butter, cashew butter, tahini and chocolate peanut butter.
How the line works: premix, bead mill, pump
- Premixing. The ingredients are premixed before they reach the bead mill. On Wahal's chocolate lines this is done by a high shear rotor-stator homogenizer, inline or in the tank, and cocoa and milk powders can be drawn into the liquid dust-free with a powder induction mixer.
- Refining in the bead mill. The slurry passes through a chamber of small grinding beads, which an agitator turning at high speed drives into the solids to break them down. Smooth texture matters as much in chocolate-based spreads as in chocolate, where the palate detects grit from particles of about 20–25 microns. Grinding media are hardened steel, ceramic or zirconia, and the heat from grinding has to be managed. Our bead mills come in nine WBM models with 0.6 to 300 litre chambers.
- Pump discharge. The finished spread is discharged by pump. The line is supplied with filling, on fillers from our partners.
Capacity, small-scale lines and cost
Chocolate spread lines typically run at 100–500 kg/hr, sized to your batch. For startups and small food manufacturers we customise small-scale lines; batch size and floor space are fixed once the product and equipment configuration are chosen. The cost depends on output, the stages you need, your recipe and the pack format, so price is on request.
Spread plant, peanut butter plant or chocolate plant?
- Nut butters, tahini and chocolate peanut butter: our peanut butter plant, 2 to 12 tons a day.
- Chocolate, compound coatings and fillings, through conching and tempering: our chocolate processing plant.
- How bead milling refines chocolate and cocoa mass: wet grinding mills for chocolate.
Test your recipe before you buy
You can trial the chocolate spread line with your own recipe. Trials run in our fully equipped laboratory, and our rental programme lets you keep a machine, pre-configured to your requirements, for as long as you need. See trials and rentals. Wahal Engineers makes its machines at its factory in Bhigan (Murthal), Sonipat, Haryana; the head office is in New Delhi.
Frequently asked questions
What machines are used to make chocolate spread?
Premixing equipment, a bead mill that refines the solids, and a pump that discharges the finished spread. Fillers come from our partners.
Why is a bead mill used for chocolate spread?
It grinds the sugar, cocoa and other solids finely enough for a smooth spread; in chocolate, the palate detects grit from particles of about 20–25 microns.
Can the same plant make peanut butter and other nut butters?
The spread line shares equipment with our peanut butter line, which also makes almond butter, cashew butter, tahini and chocolate peanut butter.
What capacity can a chocolate spread plant have?
Typically 100–500 kg/hr, sized to your batch, with customised small-scale lines for startups.
What does a chocolate spread manufacturing plant cost?
It depends on output, the stages you need, your recipe and the pack format, so price is on request.
Can I test my spread recipe before buying?
Yes. You can trial the line with your own recipe in our laboratory, or rent a machine.
