The production of chocolate from cocoa beans is a multi-stage process in which cocoa particles that are embedded in
a cocoa butter matrix undergo several complex transformations. For this, the cocoa mass has to be ground, mixed and refined to avoid particle sizes over 30 µm. It is crucial to continuously control the particle size distribution in
order to maintain the desired flow properties of the liquid chocolate and ultimately to create a pleasant mouthfeel in the end product.

Sopat’s new ChocoScope photo-optical particle measurement system does not require sample extraction, preparation or dilution. The inline measurements by means of the ChocoScope system show what happens in the process. The visual impression of the product in combination with the automated image analysis is a complement to the already established particle measurement technology. The device was specially developed for applications in the cocoa and chocolate industry.

Particle size plays an important role in cocoa powder and mass, chocolate, nougat compounds, fillings and many other diagonal products. The measuring device can quantify the size, shape and colour (grey scale value) of different particle types in the size range from 3 to 350 µm with a field of view of 0.8 mm.

With the ChocoScope, you can reliably identify and analyze cocoa particles and cocoa butter, sugar crystals and milk powder, but also nut and waffle pieces as well as contaminants such as shells, sand, plastic, ceramic or metal pieces. Inline particle analysis helps to understand and control the process. For example, the particle size distributions can be shown
before and after grinding cocoa mass. The distinction between light and dark particles clearly shows the different grinding effects for the individual particle types.