Industries
Cocoa and chocolate
Long, temperature-sensitive processes, from bean to bar.
- 01Bean receiving and cleaningOrigin, moisture and lot.
- 02RoastingTemperature and time profile.
- 03WinnowingShell and nib separation.
- 04Grinding to liquorFineness and temperature.
- 05PressingCocoa butter and cake.
- 06ConchingProcess hours and temperature.
- 07Tempering and mouldingTempering curve and weight per piece.
In cocoa and chocolate processing, roasting, conching and tempering define quality, and a mistake surfaces many hours later. Autech can record temperatures and times per batch, alert when a parameter drifts and keep traceability from bean to finished product.
Where it usually hurts
Typical problems in this industry, at the stage where they appear. Pick one.
Tempering and moulding
Tempering off-curve, discovered late
If tempering drifts, the defect shows up at demoulding or in storage. An alert when the temperature leaves its range allows correction before the batch is moulded.
How we approach it
Alerts and follow-up
The problem reaches the right person in the moment, and its follow-up is recorded.
See the solution →What you need to be able to prove
- Bean origin, moisture and lot
- Roasting, conching and tempering profiles per batch
- Allergens and recipe changeovers
What we'd ask you
- When a batch comes out badly tempered, at which stage do you find out and who catches it?
- If a customer asks for the cocoa origin of a batch, how long does it take to answer?
- Who decides whether a batch is reworked, and with what information today?
Other industries
Let's start with one problem.
Tell us what's costing you most today. We review it with you, show how we'd solve it and estimate its value together.