Ensure quality, food safety, and resource efficiency in every step of your process with TrendMiner.
High cocoa press pressure (>500 bar) requires early anomaly detection to prevent failure and ensure butter and solid cake consistency.
Roasting consumes the most energy (120–200 °C for >20 min); tracking product-specific consumption is vital for savings.
Enable real-time monitoring and anomaly detection in boilers and extraction units to detect issues early. Leverage dashboards and ContextHub historical data to identify deviations, correct them fast, and prevent process failures.
Conching is key in chocolate quality, by reducing the size of cocoa solid particles and sugar crystals, resulting in a smoother texture. Key factors influencing the final product include: Aeration, flavor development, temperature control, duration
Quantify, compare, and analyze roasting variants—temperature, time, energy use, yield, moisture loss, and uniformity—across multiple products and procedures.
Conching is key in chocolate quality, by reducing the size of cocoa solid particles and sugar crystals, resulting in a smoother texture. Key factors influencing the final product include: Aeration, flavor development, temperature control, duration
Keep track of conching batches and corresponding quality-influencing parameters, finding ideal ranges of operating variables that lead to optimal quality.
Conching, lasting from 12 hours to several days, is the longest chocolate production phase. Reducing cycle time while maintaining final product quality is essential.
Tracks energy usage across multiple roasting conditions. Identifies bottlenecks in energy consumption through visual analytics. Defines ideal operating conditions for cost-efficient roasting.
free guide
A practical guide for process engineers and plant managers in cocoa processing and chocolate production.


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