Milling is the backbone of all chocolate production. Before using a conche or melanger, it is essential that the cocoa nibs are ground to either a paste or liquified, to ensure faster milling down to below 20 microns. We use, and are able to supply, a variety of wet, dry and powder mills for all your production needs. From traditional steel plate mills, to colloidal mills, to powder mills, we can supply everything you need to pregrind your nibs to a particle size that makes it easy to finish the milling down to below 20 microns in the shortest time, freeing up the more expensive conche or melanger to ensure a higher throughput. Our powder mills are essential for creating cocoa powder as well as various flours.