• Milk chocolate consists of the basic ingredients cacao mass, cacao butter, sugar, and milk powder.
  • The milk powder is supplied in enormous bags. The cacao mass, cacao butter, and sugar are added through a pipe system.
  • First, the ingredients are weighed, mixed, and grinded by big rollers (left in the picture).
  • The chocolate mass gets kneaded by a big food processor.
  • The chocolate gets stirred (conched) in the conche for multiple hours. The temperature in the conche is 60 degrees. After conching, the chocolate is done.
  • Until the chocolate gets poured, it is stored in huge tanks.
  • Two floors above, the cereals, puffed rice, and the rice crackers are mixed and blended with the cacao crème.
  • The Sun Rice mass goes through big rollers. At the beginning, it is rather thick, but keeps getting thinner with each roll.
  • ...and smoother. The mass gets compressed until it has reached the right thickness.
  • First, grooves are pressed into the bottom of the dough. The result is a long Sun Rice piece.
  • Then, the piece gets chopped across. The morsel is almost done; it just needs the chocolate coating.
  • In order for the chocolate to pour over the morsels evenly, they need to be pulled apart. This happens automatically.
  • The Sun Rice morsels move onto a grid through a curtain of whole milk chocolate. The spare chocolate drips down.
  • But there is still too much chocolate on the morsels. Fans blow that away. Now the coating is the way it is supposed to be.
  • Afterwards, it goes through a cooling tunnel for about five minutes. Here, the chocolate becomes solid.
  • Final spurt. A picker system recognizes each individual morsel and sucks it in with vacuum. Robotic arms then put it on separate trays.
  • Now the trays are wrapped with foil.
  • Packed into cardboard boxes, the Sun Rice Crunchy morsels can now be shipped.