Chocolate truffles arranged in lines dusted with milk and dark chocolate.

processes

Drop Depositing

Drop depositing for chocolate chips, buttons, and pastilles. Upgrade your machinery and production lines with us.

Drop depositing transforms liquid chocolate into small, uniform pieces such as chips, buttons, and pastilles. Accuracy here ensures every piece is uniform in size, sets cleanly, and avoids flash or tails.

Drop depositing – how and when it’s used

Tempered chocolate flows through a depositing head onto a conditioned belt. Servo-controlled pistons place measured drops at regular intervals. The belt then moves through cooling, setting the pieces before collection or packaging.

This process is used for bakery chips, consumer buttons, and pastilles for re-melt or further processing. Product quality relies on stable dosing and cooling capacity that keep pace with the deposit rate.

Find out more about our drop depositors used in this process.

We work with manufacturers to tie drops depositing into tempering, cooling, and packing lines. By balancing deposit speed with tunnel length and belt condition, we help avoid sticking or smearing.

Need to know

Drop depositing – need to know

An industrial drop depositor machine dispensing milk chocolate drops in rows.

Blockers and bottlenecks: Deposit speed must match cooling tunnel capacity to avoid tails or smears.
Format variation: Chips, buttons, and pastilles each require different plate designs and spacing controls.
Batch size: Flexible systems suit short runs, while wide-row setups deliver high throughput for continuous production.

Get in touch

Get in touch

Talk to Premier Forrester about drop depositing

Drop depositing demands precision at pace. With our experience and network of Principals, such as Trikno & Wolf Chocolate Machinery we help you specify systems that maintain weights, protect yield, and release cleanly.

Find out more