Innovative process technology for chocolate production

ProXES takes your chocolate, sweet and pastry production to another level! Whether it’s ganache, glaze, chocolate spread, caramel, jam, drops, cream fillings, marzipan, nutpastes or pralinés – we provide you the perfect machinery and engineering solutions for your specific needs. Our innovative concepts for process technology suit all steps “From Roasted Bean to Ganache” and a variety of other sweet applications.

From fine grinding to smooth conching and efficient melting our state-of-the-art machines facilitate best textures, seductive glossiness and finest taste. Count on ProXES to upgrade your chocolate, sweet and pastry processing, save energy as well as production cost and ensure the best treatment of your high quality ingredients.