Abstract: The paper presents a model for chocolate softness using two new design machines
(Wieners) given by a polynomial equation of the third or the fourth order. The study aims at
upgrading chocolate softness and homogeneity by designing and manufacturing two new
machines that would be alternative to the costly current one. The capacity of the smaller one is
250 kg, and 1000 kg of the other. The eventual target is to elevate the present level of chocolate
delicacy to match that in the developed countries. The findings of the study are satisfactory; the
mixing period in the factory machines has been reduced from 24 to 12 hours in the newly smaller
designed machine, while chocolate softness is lowered from 55 to 25 microns, hence increasing
or enhancing the chocolate conformity and cohesion. As for the larger machine, time saving in
chocolate mixing is 62.5 percent less than that in the primary mixer.