How chocolate mixers work
In most chocolate production lines, mixing sits between melting and refining. Ingredients such as cocoa liquor, sugar, milk powder, and cocoa butter are introduced into the mixer, where rotating blades or agitators blend them into a homogeneous mass.
The process combines shear, motion, and controlled heating to maintain consistent viscosity while preventing ingredient separation. Depending on the recipe, mixers may also add inclusions, flavour systems, or emulsifiers to stabilise the mix before refining or tempering.
Batch mixers are ideal for smaller runs, test work, or recipes requiring careful handling. For higher volumes, continuous mixers maintain an even feed across the line, ensuring smooth transfer into refining, tempering, or depositing. The goal is simple: a stable, even mixture that protects flavour and optimises performance through the rest of production.
