Single shaft dry conche

Dry conching acts  by reducing the moisture of the chocolate flakes and removing volatile and undesired flavours all at once. For lower capacities, satisfying results can be accomplished with a single shaft conche.

Entry-level dry conching

The shaft scrapes the surface of the batch with its agitator arm that evenly distributes the chocolate, improving the viscosity of your product due to the addition of shear stress. Particles are thereby polished and evenly distributed resulting in a rich flavour development; without the addition of cocoa butter, fats or lecithin.

Because of the powerful motor of the single shaft dry conche, the single shaft performs dry conching at slow and high-speed pace; however, such process normally requires a considerable amount of time. The time required for liquid conching remains the same.


  • Powerful conching rotor
  • Cost-effective
  • Different capacities available
  • Temperature control cabinet with the plate heat exchangers and water pump
  • Discharge pump with piston valve

Not sure if this is the right equipment for you? Read more about chocolate making equipment or get in touch so we can discuss together. You might also be interested to discover other food processing equipment.


Royal Duyvis Wiener is the leading manufacturer of cocoa processing and chocolate production equipment.

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