The fineness of chocolate mass plays a very important role, alongside the selection and quality of raw ingredients, and their carefully considered mix ratio.

In the first step, pre-rolling, raw chocolate mass is ground under great pressure by rotating rollers that move in opposite directions. During fine-rolling, five heavy steel rollers, which are arranged above each other, are pressed together using hydraulic pressure. This reduces the gaps between the rollers. Each of the rotating rollers has a specific temperature, which is regulated by a permanent water-cooling system inside them.

The raw chocolate mass passes from bottom to top between the rollers. These rollers turn ever quicker. A knife skims off the fine roll product from the last and highest roller. This is now a finely ground, flaky chocolate powder. The rolling process grinds sugar powder, milk powder, and cocoa particles to a size of approximately 20 thousandths of a millimetre. The quality of the roll product is constantly controlled during the rolling procedure.