Resources
Guides for building a production line.
Practical, buyer-stage reading on chocolate and confectionery production — how the line goes together, how to size the machines, and how to buy and ship from Morocco. No sales fluff, no prices.
Launch set
Ten guides
01
How to Start a Chocolate Factory in Côte d'Ivoire
A buyer-stage guide to setting up a chocolate factory in Côte d'Ivoire: the permits-to-production sequence, the full processing line explained machine by machine, and how to stage capacity from a modest start to an industrial line. Written for francophone West African producers, with installation and training in French and a short sea route from Casablanca to Abidjan.
Read
02
How to Start a Chocolate Factory in Ghana
A buyer-stage guide to setting up a chocolate and cocoa-mass factory in Ghana — the origin-processing case, the machine-by-machine equipment chain, capacity staging, and how equipment reaches Tema from Casablanca.
Read
03
Setting Up Chocolate Production in Saudi Arabia
A buyer-stage guide to setting up chocolate production in Saudi Arabia: factory planning, the machine line from melting to moulding to filling, Arabic-language installation and training, SFDA/SASO handled at quotation, and Suez shipping to Jeddah and Dammam.
Read
04
The Complete Chocolate Production Line, Machine by Machine
A stage-by-stage walkthrough of a complete chocolate production line — fat melting, sugar milling, pre-mixing, ball-mill refining, storage, one-shot moulding, cooling, and handling — with the real machine figures for each step and clear notes on what refining does and does not cover.
Read
05
How a Chocolate Ball Mill Works — and How to Size One
A buyer-stage guide to chocolate ball-mill refining: how the process reduces particle size to eating fineness, when a ball mill replaces roll refining, why it does not conch, and how to size a batch to line throughput using the M-150 figures.
Read
06
One-Shot Chocolate Moulding: Semi-Automatic vs Automatic
A buyer-stage guide to one-shot chocolate moulding: how shell and filling are deposited in a single pass, how moulds/min relates to kg/h, and how the M-540 semi-automatic compares with the M-560 automatic line so a producer can choose the right machine for their throughput, footprint, and operator model.
Read
07
Choosing Production-Line Capacity: What Drives Machine Cost
A buyer-stage guide to the qualitative drivers behind production-line cost — target throughput, level of automation, line length and station count, cooling-tunnel length, options, and customization — with guidance on capacity staging and total cost of ownership, routing to a quotation.
Read
08
Wafer Production Lines: Process and Equipment Guide
A buyer-stage guide to the wafer production process and the equipment behind each stage, honestly mapping which stations Redstone Mach builds (cream preparation, storage, cooling, coating, handling, plus custom scope) and which stages sit outside our catalog.
Read
09
Biscuit and Cookie Line Equipment: What a Growing Bakery Needs
A buyer-stage guide to the equipment a growing biscuit and cookie operation adds as it automates. Covers what we supply — filling, cream mixing, cooling, chocolate coating, and handling — and states honestly that dough mixing, forming, and the baking oven sit outside our catalog.
Read
10
Buying Food Machinery from Morocco: Shipping, Duties, and Lead Times
A buyer-stage guide to sourcing industrial food-processing machinery from Casablanca: EU tariff-free entry under the EU-Morocco Association Agreement, Suez routing to the Gulf, short sea routes to West Africa, and installation, commissioning, and training delivered in English, French, and Arabic.
Read
Questions
Frequently asked
Do these guides include prices?
Which guide should I read to plan a full chocolate line?
Do you have guides for setting up in Africa and the Gulf?
Can you help size a line after I have read a guide?
Request a quote
Send us your product and capacity target.
We come back with a line configuration and a quotation — one point of contact, from drawing to running line.