HOME ABOUT US PRODUCTION CONTACTS Other machines and devices Machines Panning machines Cooling tunnels Batch tempering machines Enrobing machines Sugar Mills Oneshot  Via Cappelletta, 88/A 27040 - Borgo Priolo PAVIA, Italy +39 0383 872000 +39 3668 249000 +39 3395 077109  Fax +39 0383 872612  INFO@PACKINT.COM © 2020.PACKINT srl - P.IVA 12493930155 - info@packint.com We'll assume you're ok with this, but you can opt-out if you wish. Read MoreACCEPT

HOME ABOUT US PRODUCTION CONTACTS The ingredients used in our machines Cocoa beans The raw materials: the seeds of the fruit of the cocoa tree. Cocoa mass Obtained from the refining of roasted and shelled cocoa beans. Cocoa butter The fat part of the cocoa mass extracted in the press. Cocoa powder The pulverised dry part of the cocoa mass. Sugar The ingredient to sweeten the chocolate. Dried milk A derivative of milk, obtained by dehydration. Other ingredients Nuts, additives, etc. can also be added. Our lines and machines to make chocolate can use as ingredients cocoa beans or cocoa mass and butter or cocoa powder and vegetable fats. In the first case we propose machines for roasting, winnowing, prerefining, refining, conching. In the second case, for industrial chocolate, the process starts from melting cocoa mass and butter, then mixing, refining and conching. Then the chocolate can be delivered to a final use point, as a molding or depositing line, a molding line, a cookie line, an ice-cream line.  Via Cappelletta, 88/A 27040 - Borgo Priolo PAVIA, Italy +39 0383 872000 +39 3668 249000 +39 3395 077109  Fax +39 0383 872612  INFO@PACKINT.COM © 2020.PACKINT srl - P.IVA 12493930155 - info@packint.com We'll assume you're ok with this, but you can opt-out if you wish. Read MoreACCEPT

HOME ABOUT US PRODUCTION CONTACTS BEAN TO BAR complete production lines for artisan chocolate Our bean to bar lines ART include all the possible elements to fulfil the production of the highest quality artisan chocolate. BEAN TO BAR Machines Destoner Roaster Cocoa Winnover Pre-refiner Low Speed Ball Mill Vertical Power Conche Cocoa butter press Granulating machine Sifter Tempering dosing machine Simple ingredients for great creations Starting from cocoa beans you can produce extraordinary chocolates Starting from the hazelnuts and other nuts you can produce delicious spread creams TRAINING CENTER Packint organises seminars on the production of Artisan Bean to Bar Chocolate from cocoa beans, or for Industrial Chocolate from cocoa mass and butter, at its productive showrooms in Italy, USA, Colombia, Perù and Philippines.  Via Cappelletta, 88/A 27040 - Borgo Priolo PAVIA, Italy +39 0383 872000 +39 3668 249000 +39 3395 077109  Fax +39 0383 872612  INFO@PACKINT.COM © 2020.PACKINT srl - P.IVA 12493930155 - info@packint.com We'll assume you're ok with this, but you can opt-out if you wish. Read MoreACCEPT