When you are processing chocolate, after the conditioning and fermenting of cocoa, the following step is to roast it in order to extract all the aromatic properties and the cacao butter.
The Continuous Roaster Typ KR from Duyvis is used for drying or roasting of cocoa beans and alkalized nibs, as well as for the treatment of nuts, almonds, pumpkin seeds and oily fruits.
With the continuous bean roasting system, the shell protects the nib from over roasting, ensuring all flavours are retained in the nib, gentle roasting at low temperature for excellent and uniform flavour development at temperatures from 130 to 140° C for pre-drying or 170 to 180° C for the roasting process.
The roasters can be adjusted to process any kind of bean-type and origin, and is suitable for 24/7 production. Due to a low roasting temperature the exhaust air has a lower concentration of odor. The nib roaster has a cooling section to bring the nibs down to the ideal temperature for liquor grinding.