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e-mail: bronto@bronto.ua

Cherkasy, Ukraine

PROCESSING COCOA BEANS into COCOA BUTTER and COCOA MEAL

In April 2018 we made the technological experiment processing cocoa beans into cocoa butter cake and cocoa butter

 

 

RAW MATERIALS:

 

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cocoa beans (moisture 6,7%)

fermented before being dried and crushed

 

 

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After preparation of raw materials we actually got the crushed and milled cocoa which had the following characteristics:

  • 40% of fat
  • 10% hulls
  • 6,5 moisture
  • fracture 3*3 mm

 

 

The processing was done according to the BRONTO technological flow:

EXTRUDER E-250SCREW CONVEYOR SF-250OIL PRESS RP-500 - SCREW CONVEYOR SF-250OIL PRESS RP-500

 

 

Extruder had been used for preliminary product heating up prior the first oil pressing.

 

 

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During the first 3 ... 5 minutes of extruder start, we fed the milled cocoa with the addition 20% of husks in order to accelerate the warming up process of extruder’s barrel.

 

 

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After being heating up in the extruder to 100...110°C the cocoa mass was fed into the first oil press RP-500

 

 

Inside the mechanical oil press the cocoa mass had been pressed for 40 minutes with the temperature of 80...85°С

 

 

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IMG 2915

 

 

Since cocoa butter solidifies at a temperature below 40°C, we recommend filtering and deodorizing it right after the oil press.

 

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+38 067 384 29 60

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