When designing a new chocolate line, or experimenting with new ingredients for existing processes, the ability to have a scalable roasting solution is particularly advantageous. Precise and repeatable temperature and grinding settings are necessary, and the ability to have a portable unit that makes for efficient use of space a distinct advantage.
The IDB25 from DSC is a dedicated lab-line roasting and grinding solution for cocoa and nuts, with a design capacity of 15kg to 25kg per hour, depending on product and process.
This unit consists of an infrared toasting unit, a cooler/peeler unit, a grinding unit, and a sieving unit.
As well as cooling for cocoa beans, almonds and pistachios, the combined cooler/peeler can also clean toasted hazelnuts and peanuts.
The patented grinding system allows granulation without pressure or heat, retaining product quality and oils and flavour compounds. It’s adjustable to provide grains of 4mm or greater, 2 to 4mm, or flours of less than 2mm.
All-stainless construction for strength, and ease of cleaning.
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