Chocolate Winnowers
Winnowers break open the roasted cocoa beans and separate the husk from the cocoa nibs.
An essential machine for making bean-to-bar chocolate.
The nib size, feeding speed, and blower speed are all adjustable. With our winnowers, you can achieve up to 99.9% purity and a 75–83% yield on the first pass. A double-sieve model is also available, offering an even higher yield of 80–84%.
Why do you need to add a winnower to your production process?
Winnowers efficiently break open roasted and raw cocoa beans to separate the husk from the cocoa nibs. The size of the nib, the feeding speed and the speed of the blower are adjustable.
Our winnowers are available in two sizes and increase the efficiency and speed of the process of creating artisan bean to bar chocolate.
It takes away the labour involved in cracking the beans and separating the nibs while allowing you to achieve 99.9% purity of cocoa nibs.
Fully adjustable, winnowers can process between 75 and 150 kg per hour depending on the model size and your needs.
Contact us about our winnowers, utilising European engineering expertise, so we can help you improve your chocolate production.
Enquire Now
Why Choose Artisan Industrial?
Better pricing
Get factory-direct pricing, plus expert guidance to help you choose the right equipment for your stage of growth.
Premium equipment
We exclusively represent top European brands known for quality, innovation, and long-term performance.
Local support
Based in Melbourne, we provide pre- and post-sale assistance across Australia, New Zealand and Oceania.
Proven expertise
With 25+ years of industry experience, we help you make confident, well-informed equipment choices.
Begin your bean-to-bar journey with our free guide
New to bean-to-bar chocolate? We packed our Beginner’s Guide with all the essentials, from roasting, winnowing and refining to tempering and moulding chocolate. It also features expert tips and industry insights to help you create great chocolate from the start. Download it to –
Send me the free guide
Bean-To-Bar Chocolate Equipment
Starting or scaling a chocolate brand is an exciting journey, especially when you have expert support along the way. Explore the full process of making bean-to-bar chocolate, from the unroasted bean to the finished bar, as well as all the equipment you’ll need.
Chocolate And Confectionery Equipment
Batch-producing chocolate and confectionery is the art of using your skills and creative flair to make delicious treats that your customers can’t get enough of. Our equipment helps with every step, from tempering the chocolate to moulding it into the final bar.
Industrial Chocolate Equipment
Expert equipment designed to simplify chocolate production while optimising cost and efficiency. From semi to fully automated lines, capacities range from 10kg/hr to over 1,200 kg/hr. Equipment solutions for producing cocoa mass, chocolate, bars, pralines and spread creams, these machines adapt to a variety of production needs with precision and reliability.