Fine Refining Triple Stone Mill

  • Triple Stone Mill type CME for the refining of pre-ground cocoa liquor to 0,5 – 1,0% > 75 µm
  • By operating two machines in line, fineness can be further reduced to 0,1 – 0,2 % > 75 µm
  • Slowly rotating disc for gentle milling at low temperatures
  • Low energy consumption
  • Unique long life of ceramic grinding discs
  • Low noise level
  • No increase of iron content



The Triple Stone mill CME is mostly used for the refining of pre-ground cocoa liquor. A well-proven concept of cocoa liquor refining, for a subsequent liquor pressing process. It gives you the best quality of cocoa powder as the liquor is almost 100% free of coarse particles > 75 µm with a perfect fineness distribution.

It is grinding the product in an optimal way so that there is a higher rate of fat release in the pressing pots. Also it reduces clogging of the press filters by the low content of extremely fine particles, which results in a longer lifespan cycle and less maintenance efforts. It has optimal yield point rates and  viscosity for the pressing process. This results in a shorter time period per pressing cycle and in a higher output rate of cocoa butter. Through this technology, the capacity of the pressing systems can be improved and down times can be reduced.


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Additional information


Cocoa Liquor Processing


Type Capacity kg/h
Triple-stone mill type CME 500 – 1.500

The triple-stone mill type CME is used in the processing of cocoa liquor, in order to make cocoa liquor for further processing to cocoa cake or cocoa butter and cocoa powder. But also to refine nut and seed-paste in order to make refined nut paste or nut butter, nut spreads, nut creams or nut oil and nut powder. Royal Duyvis Wiener offers different methods of fine-refining and with our ball mills, we will find the optimum solution for you specific requirements.