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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 

Preparing your moulds

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.


Precise quantities

For your one-shot chocolates, it is essential that you start with precise quantities. Our depositing technology provides spot depositing with a wide range of different pistons and depositing moulds to cover the broadest range of product variety at a high output.

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.


Removing unwanted air

Unwanted air can affect the ultimate look and mouthfeel. We use a vertical shaking process to degas and ensure even distribution of deaerated chocolate mass throughout your moulds.


Careful cooling

It is important to evenly cool your mass so that it retains uniform plasticity. Our in-line cooling takes your moulds through every position to ensure an even heat exchange. Airflow and temperature can be adjusted to meet specific recipe derivations.



To maximize yields and save production time, you need a clean demoulding process. Our twist station pre-loosens your solidified one-shot chocolates to ensure smooth demoulding.


Gentle removal

Now it is time to remove your product from the moulds. We turn over moulds and use a combination of gravity and pneumatically operated hammers to gently punch out your chocolates. You can adjust air pressures to suit the varying stickiness of different end products.

One shot pralines