How chocolate ball mill refiners work
Ball mill refiners combine three essential processing steps – mixing, refining, and partial conching – into a single unit. Cocoa nibs, sugar, and fat enter a rotating chamber containing steel grinding media. As the chamber turns, the media collide with the mixture, breaking particles down to a fine, controlled size while distributing fat evenly throughout.
Throughout the cycle, temperature is tightly regulated to prevent flavour loss and protect texture. The result is a homogeneous chocolate mass with predictable rheology and a smooth, glossy finish once tempered.
Batch mills are often chosen for smaller runs, trials, or recipe development, while automated setups and series-linked mills support higher-capacity lines. These systems deliver a steady output to tempering or depositing stages, improving energy efficiency and reducing manual handling between processes.
Every system is built for accuracy, repeatability, and easy integration with mixers, storage tanks, and tempering lines.
