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Global manufacturer of cocoa & chocolate processing equipment since 1885

Royal Duyvis Wiener B.V.
Schipperslaan 15,
1541 KD

KOOG AAN DE ZAAN

The Netherlands

P. +31 75 6 126 126
F. +31 75 6 158 377

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  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
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  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
    • ROASTER SHOWCASE
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
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All Categories
  • All Categories
  • ALL
  • 1. Cocoa Beans Processing
  • 3. COMPOUND
  • 1 Bean cleaning
  • 4. Cocoa Butter Processing
  • 1. Pressing
  • 5. Cocoa Kibbled Cake Processing
  • 1. Pressing
  • 2. Butter filtration
  • 2 Bean destoning
  • 3. Butter Blocking Line
  • 3 Bean weighing
  • 4 Bean drying
  • 5 Bean sterilizing
  • 6 Continuous roasting
  • 4. Butter Pump
  • 7 Breaking and winnowing
  • 5. Liquor / Butter melting
  • 2. Cocoa Nibs / Kernels Processing
  • 1. Breaking and Winnowing
  • 2. Alkalizing
  • 2. Cake Stabalizing
  • 3. Drum roasting and cooling
  • 4. Pre-refining
  • 3. Cake grinding
  • 6. Cocoa Powder Processing
  • 1. Cake grinding
  • 3. Cocoa Liquor Processing
  • 1. Pre-refining
  • 2. Powder stabilizing
  • 3. Powder packing
  • 2. Fine-refining
  • 8. Liquor / Butter melting
  • 7. Liquor Treatment
  • 4. Pressing
  • 5. Liquor blocking
  • 6. Liquor Pump
  • 1. Compound Chocolate Processing
  • 10. All-in-one solution
  • 3. Confectionery Coatings Processing
  • 12. All-in-one solution
  • 2. Ice Cream Coatings Processing
  • 12. All-in-one solution
  • 4. Fillings & Creams
  • 10. All-in-one solution
  • 5. Bread Spreads Processing
  • 10. All-in-one solution
  • 9. Integrated line
  • 13. Integrated line
  • 13. Integrated Line
  • 11. Integrated Line
  • 11. Integrated Line
  • 1. Real Chocolate / Couverture Processing
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 1. Solid Ingredient Handling
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 1. COCOA
  • 4. CHOCOLATE
  • 2. NUTS & SEEDS
  • 1. Raw Processing
  • 2. Dry Roasting
  • 3. Paste Processing
  • 4. Oil & Butter Processing
  • 5. Nut Powder Processing
  • 3. Ice Cream Coatings
  • 2. Confectionary Coatings
  • 5. GOURMET
  • 1. Cocoa Bean Processing
  • 2. Cocoa Nib processing
  • 3. Cocoa Liquor Processing
  • 4. Gourmet Chocolate Processing
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 8. Conching
  • 8. Conching
  • 8. Conching
  • 9. Conveying belt
  • 9. Conveying belt
  • 9. Conveying belt
  • 8. Conveying belt
  • 10. Chocolate pump
  • 10. Chocolate pump
  • 9. Chocolate pump
  • 8. Chocolate pump
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 9. Finishing / storage tank
  • 10. Finishing / storage tank
  • 12. All-in-one solution
  • 11. All-in-one solution
  • 13. Integrated line
  • 3. Sieving
  • 8. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 13. Integrated Line Continuous
  • 4. Integrated Line Continuous
  • 1. Pre-Refining
  • 2. Fine-Refining
  • 3. Sieving
  • 4. Pressing
  • 5. Liquor Blocking
  • 6. Liquor Pump
  • 1. Pressing
  • 2. Butter Filtration
  • 3. Butter Blocking
  • 4. Butter Pump
  • 5. Integrated Line (Natural)
  • 1. Cake Grinding
  • 2. Powder Stabilizing
  • 3. Powder Packing
  • 4. Integrated Line Continuous (Natural)
  • 2. Liquor Melting
  • 3. Butter Melting
  • 12. Integrated Line Batch & Continuous Choc
  • 11. Integrated Line
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine refining
  • 8. Chocolate Pump
  • 9. Finishing & Storage
  • 10. All-In-One Solution
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pumps
  • 9. Finishing / Storage
  • 11. Integrated Line Choc
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pump
  • 9. Finishing / Storage
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 2. Liquor Melting
  • 3. Butter Melting
  • 2. Liquor Melting
  • 2. Liquor Melting
  • 3. Butter Melting
  • 3. Butter Melting
  • 10. Chocolate Pump
  • 6. Integrated Line
  • 1 Bean Cleaning
  • 2 Bean Roasting
  • 3 Breaking & Winnowing
  • 6 Cooling
See All Results
Powder-bagging1

Powder packing

  • Possibilities for fast-filling of big-bags, valve- or open-mouth-bags
  • Designed for both cocoa powder and cocoa cake
  • Low-air filling to prevent dust
  • Semi-automatic till full automatic packaging processes possible
  • Integration of metal detector, printer / labeler
  • Clear selection
Add to cart
  • Description
  • Additional information
  • CAPACITIES

Description

A lot of cocoa suppliers choose the valve bag due to its easy handling. Considering the nature, size and flow-characteristics of stabilized cocoa cake and powder, an impeller packer for a valve-bag is the most common type used in the industry. However, the open-mouth bag packaging machine is perfectly suitable for cocoa powder packaging applications with packaging volumes which do not justify an automatic packer. Many different packaging options can be offered, for filling of big-bags, valve-bags and open-mouth-bags.

Each packaging option with a choice of automation, from semi-automatic to full automatic.   

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Service

Your partner for a care-free future:
Spare parts, repair and maintenance, modifications, inspections and training
[ READ MORE ]

Process Lines

Turnkey Solutions:
Complete processing lines from cocoa to chocolate, nuts & seeds
[ READ MORE ]

Food Academy

Research & Development training centre:
Leading test facilities, Profitable research, Remarkable development.
[ READ MORE ]

Additional information

Application

Cocoa Powder Processing, Nut Powder Processing

 

Type Capacity kg/h
Big-bag packaging 1.000 – 6.000
Valve-bag packaging 1.000 – 6.000
Open-mouth bag packaging 300 – 1.000

 

SKU: N/A Categories: 2. NUTS & SEEDS, 3. Powder Packing, 3. Powder packing, 5. Nut Powder Processing, 6. Cocoa Powder Processing

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