Enter our Smart Factory Made by Alpamayo

The chocolate is fake. The technology is real.

We simulated 78 machines with 780 data points so you don't have to imagine what PREKIT does.

Bean to Bar.
Byte by Byte.

Swiss chocolate, perfected by 780 data points per second. From cocoa bean to wrapped bar, every step is measured, understood, and optimized.

Sarnen, Switzerland — Est. 2026
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Smart Factory

The Most Connected Chocolate
Factory in Switzerland

From bean cleaning to palletizing, every machine talks. Every temperature is tracked. Every vibration is measured. Not because we can — because it makes the chocolate better.

78
Machines
10
Edge Nodes
~780
Signals
7
Production Areas
3
Protocols
Area 1
Raw Materials
9 machines
→
Area 2
Bean Processing
9 machines
→
Area 3
Chocolate Making
16 machines
→
Area 4
Molding & Cooling
14 machines
→
Area 5
Quality Control
7 machines
→
Area 6
Packaging
15 machines
Area 7
Utilities
8 machines · supports all areas
Our Story

Born in Sarnen,
Built for Tomorrow

Founded in the Swiss Alps, Alpamayo Chocolate runs 78 machines that talk to each other through a Unified Namespace — a single source of truth for everything happening on the production floor.

Honestly, we just needed a factory where we can demonstrate PREKIT without sharing confidential client data. So we built one — 78 machines, ~780 signals, 10 edge nodes, and three industrial protocols. All simulated, all real enough to show what edge-driven industrial IoT actually looks like.

See the live dashboards →
2026
Founded in Sarnen, CH
7
Production areas
3
Industrial protocols
48h
Longest conching cycle
Our Chocolate

Every Bar Tells a Story

Four lines, one philosophy: measure everything, compromise nothing.

85%
Ecuador · Single Origin

Noir 85

Our darkest expression. Arriba beans, roasted at precisely 142.3 °C. Intense, fruity, zero compromise.

Roast profile: RST-02 · 142.3 °C · 32 min
38%
Central Switzerland

Alpine

Classic Swiss milk chocolate with Alpine cream. Our tempering machines hold Form V crystals at 31.2 °C — the snap tells you it's right.

Temper index: TMP-04 · 97.2/100
72%
Madagascar Blend

Grand Cru

A conching masterpiece. 48 hours of slow kneading at 68 °C transforms raw cacao into velvet. We stop at exactly the right volatile acidity.

Conche time: CON-03 · 48h · 0.18% acidity
No. 037
Data-Optimized · Limited

Micro-Batch

We analyze 12 months of production data to find where our machines produced statistically exceptional chocolate. Then we recreate those exact conditions.

Optimized across 14 parameters
Live Factory Feed

See It. Live.

Our factory doesn't have secrets. Every dashboard, every metric, every machine status — accessible in real time. This is what Industry 4.0 looks like when you stop talking about it and start doing it.

Tempering Zone 3
31.2°C
Form V crystal range
Bars Produced Today
45,280
Target: 48,000
Overall OEE
87.3%
+2.1% vs. last week
Quality Score
96.8/100
VIS-01 through VIS-04
Edge Nodes
10/10
All online
Roaster RST-03
144.7°C
Batch 47 · 18 min remaining
Enter the Control Room →
Powered by PREKIT — edge-driven industrial IoT by Alpamayo
Sustainability

Smarter Factories Waste Less

When you measure everything, waste becomes visible. And what you can see, you can fix.

-23%
Energy Consumption
Optimized compressor and chiller scheduling based on real production demand
-15%
Material Waste
Real-time fill weight monitoring catches depositor drift before it becomes scrap
99.2%
First-Pass Quality
Predictive tempering adjustments reduce rework and reject rates
100%
Traceability
Every bar traceable from bean lot to shipping case, fully automated
Data is not the goal. Better chocolate is.