Our cocoa powder processing line can produce three types of cocoa powder: low-fat, medium-fat and high-fat. It can also produce natural or alkalized cocoa powder, and can also obtain high-quality cocoa butter to meet your various finished product needs. Fully automated production, PLC precise control, and a yield rate of up to 85%. Cocoa powder production line can strictly guarantee food safety and is environmentally friendly and energy-saving. We have professional engineers who provide on-site installation and professional production technology training. We provide one-year quality assurance, lifelong after-sales service, and customized solutions for customers.
Our company adopts internationally advanced cocoa powder processing technology and innovatively develops new process designs, taking into account functionality, convenience and economy. We try our best to provide low-cost, high-yield and most reasonable cocoa processing line solutions. Our cocoa powder processing line has been tested and verified many times, and can be fully automated and work continuously and stably for more than 24 hours. All equipment in this production line is made of food-grade materials to ensure food safety.
Natural cocoa powder: The natural cocoa powder production line provides functions including cocoa bean cleaning, roasting, bean to nibs, nibs to liquor,liquor to power and butter, cocoa powder grinding and packaging.
Alkalized cocoa powder: cleaning - pretreatment - peeling - winnowing - alkalization (optional) - roasting - grinding - oil extraction - cocoa powder refinement - cocoa butter refining (optional) - packaging
After cleaning, the cocoa beans are fed into a continuous roasting machine for high temperature roasting to enhance the flavor and destroy the enzymes in the cocoa beans, facilitating subsequent peeling. The roasting temperature and time need to be precisely controlled to avoid burning and ensure that the cocoa beans are evenly heated.
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Cocoa bean crushing is a key step in the cocoa processing process, between roasting and grinding. Its main purpose is to convert roasted and peeled cocoa beans into smaller pieces for the subsequent grinding process.
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Cocoa nibs are ground intoliquor. This step is usually done in a cocoa grinder, where the cocoa beans are finely ground over a long period of time to transform them into a fine cocoa liquor.
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The ground cocoa paste is heated to become cocoa liquor, which is then further separated into cocoa butter and cocoa cake by hydraulic press or solvent extraction.
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The solid matter extracted from the cocoa cake is dried and crushed to become coarse cocoa powder. Then it is further refined to the required fineness through the cocoa powder grinding machine to meet different application requirements.
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