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Our undisputed technological leadership has made us the number one supplier of solutions and machinery to the worldwide cocoa and chocolate industry.

Maran Atha advantages for the industry

 

Unique DoMiReCo processes for the highest quality and efficiency

Proven, best-in-class technology for dosing, mixing, two-stage refining, conching or liquification.

Ball mill grinding for cocoa, nuts & chocolate and compounds

Highly efficient, Nova and SmartChoc ball mill grinding applications for a uniquely consistent and reproducible end product quality.

Customer care for higher uptime

From spare and wear parts to machine recondition, retrofits, training, maintenance, in-plant technical services, safety and OEE consulting, we can help you to maintain the highest availability and productivity.

Chocolate Mass

Mould preparing

Empty mould detection and mould pre-heating

To achieve an optimal smooth gloss without marks from air inclusions, it is essential that your moulds are pre-heated. Our pre-heating tunnels provide a temperature range you can adjust to suit your product needs, and evenly applies it for homogenous heating of every mould.

Depositing and deaerating

Precise quantities

For filled shapes and figures, it is essential you start with precise quantities, without too much air in your chocolate mass. Our depositing technology provides consistent depositing by weight. By shaking the moulds we ensure that unwanted air is being removed.

Cold stamping

Precise shaping

For intricate figures, cold stamping is an innovative alternative to wet shell formation that ensures accurate weight, regular geometry and uniform wall thickness. Our patented cold stamping technology works in line with your moulds to punch out perfect shapes from a wide variety of chocolate mass.

Shell cooling

Careful cooling

It is important to evenly cool your shell so that it retains uniform strength to hold your fillings. Our cooling tower concepts can be customized to your production, providing fast, efficient and reliable cooling in an easy-to-clean production environment.

Filling depositing and deaerating

Adding your fillings

Precision is critical when filling your shells. Whether you have semi-liquid or liquid fillings, we have a range of depositing technology that ensures accurate filling with no tail or spillage, ensuring you get a good clean deposit in each shell.

Cooling

Cooling without breaking

You need to cool your fillings very carefully and evenly to ensure they retain their strength and integrity. Our controlled cooling processes give you the precise cooling profile you need for each recipe – stored in the control system for consistent results.

Rim heating

Preparing for depositing

Prior to bottom depositing, you need to heat your shell rims (mould surfaces). Our infrared heating unit ensures precise heating of the rim without adversely affecting the rest of your shell or the filling.

Bottom depositing and deaerating

Sealing your shape

It is important that bottom depositing to close your shell is accurate to give a smooth finish and a robust seal. With filled hollows we tend to use rotating roller technology rather than piston technology, which provides a precise finish.

Scraping

Even finishing

After the final deposit, you need to evenly distribute a thin layer of backing chocolate. We use a two-stage process, leading with a plough scraper and following with a flat scraper that works in the opposite direction for a smooth finish.

Cooling

Careful cooling

You need to ensure your finished product cools evenly to maintain its integrity and avoid leakages. We use multitier cooling towers operating at approximately 15 °C to safely bring temperatures down ready for handling or packaging.

Demoulding

Careful handling

You need to remove your chocolate articles from their moulds very carefully. Our demoulding technology uses a twist and tap motion, with pressurized air to ensure smooth removal across your moulds.

Center filled products