Continuous cocoa bean roasting line

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.

Gentle roasting at low temperature for excellent and uniform flavor

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.

BENEFITS FOR YOU

  • Flexible flavour development and excellent end-product colour.
  • Roasting can be adjusted to process any kind of bean-type and origin
  • Gentle product treatment
  • Low maintenance
  • Hot air intake of temperatures 130 to 140° C for pre-drying and 170 to 180° C for the roasting process

Not sure if this is the right equipment for you? Read more about chocolate making equipment or get in touch so we can discuss together. You might also be interested to discover other food processing equipment.

 

Royal Duyvis Wiener is the leading manufacturer of cocoa processing and chocolate production equipment.

You can also just give us a call: +31 10 206 80 00
or write an email to: connect@vekamaf.com