Swiss chocolate manufacturer Max Felchlin AG has commissioned a new dedicated production line for white couvertures at its Ibach site following three years of planning and preparation.
The new “White Line” entered operation in August 2026 and has been designed to increase production capacity, improve flexibility and provide more tightly controlled processing conditions for the company’s growing white chocolate portfolio.
Felchlin has equipped the line with modern climate-control technology to maintain a constant room temperature and precisely regulated humidity levels. Combined with a high level of automation, the technology is intended to create standardised and reliably controlled conditions throughout production.
Permanently installed storage tanks have also been introduced to provide additional capacity for liquid couvertures, while new conching technology enables particularly intensive processing to support consistent product quality.
Dedicated line strengthens production flexibility
As a production line reserved specifically for white chocolate, the new installation enables Felchlin to separate white couverture manufacturing more clearly from other chocolate production processes.
The company said this will provide additional security when manufacturing certified speciality batches while also giving its production team greater flexibility when planning different products and volumes.
“With the new White Line, we have commissioned a state-of-the-art production facility for the rapidly growing white chocolate segment,” said Ruedi Kalbermatten, Head of the Manufacturing Business Unit at Max Felchlin AG.
“In addition to further enhancing quality, the new line provides us with additional capacity and flexibility – representing an important investment in the future of our manufacturing operations.”
Installing the equipment presented a significant logistical challenge. Several pieces of machinery weighing multiple tonnes had to be transported and positioned while existing chocolate production continued without interruption.
The heaviest component installed on the line weighs 5.5 tonnes, while its longest conveyor measures six metres.
Felchlin filled the new sugar silo and cocoa butter tank for the first time in June before beginning commissioning and trial production. Products manufactured during the testing phase underwent sensory and quality assessments to ensure established flavour profiles and processing parameters were maintained.
Investment supports sustainable growth
Following successful trials, the White Line was formally commissioned in August, with Felchlin now transferring its white couverture products to the new equipment in stages.
As part of the transition, affected white chocolate products will also be standardised using sunflower lecithin. Products currently containing soya lecithin will consequently be adapted, with changes to declarations, product data and article numbers planned.
The production line is housed within Felchlin’s extension building, which was officially inaugurated in November 2025. The facility includes additional warehouse capacity, cold and temperature-controlled storage areas, production infrastructure, a workshop and a spare-parts warehouse.
Sustainability measures incorporated into the development include improved heat recovery using two central storage tanks, an ice storage system and a rooftop photovoltaic installation.
The photovoltaic system consists of 414 modules covering 825 square metres and is expected to generate approximately 200,000kWh of electricity annually, equivalent to the average annual electricity consumption of around 80 Swiss households.
Felchlin said the combination of additional production capacity, automated processing technology and improved energy efficiency will strengthen its Ibach manufacturing operation while creating a platform for future growth.
The investment also reflects increasing opportunities within the white chocolate market, with the dedicated line allowing Felchlin to respond to demand while maintaining the quality and processing consistency required by professional and industrial confectionery customers.
