duyviswiener-cocoa-processing-brochure-pdf

DuyvisWiener-Cocoa-processing-brochure.pdf

Known as part of the chocolate-making process, cocoa nibs come from the beans derived from the Theobroma cocoa tree. They are nothing else but cocoa beans that have been dried, fermented, and then cracked and separated from their husk.

Cocoa nibs

Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

Cocoa butter

Cocoa liquor or chocolate liquor is a pure, thick cocoa mass containing equal amounts of cocoa solids and cocoa butter. It is made from fermented, dried, and roasted cocoa beans which are cracked to obtain the nibs. The cocoa nibs are then ground into a thick paste called cocoa mass which is melted to became the liquor.

Cocoa liquor

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

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

Food

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? This plant, with its long history, is also known for its versatile usage. From cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.

Cocoa

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

Whether for personal consumption or agricultural purposes, you process seeds to make them clean and maximize yield. Seed processing equipment includes the steps of polishing, threshing, separation, sorting, and drying. Some cases require additional processes. For example, the extraction of the seed from fruits or vegetables. Or, pressing the seed to extract oil.

Seeds

Process

R&amp;D

Continuous

solid

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.

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

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Continuous cocoa bean roasting line

Gentle roasting at low temperature for excellent and uniform flavor

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