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Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54-58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
Cocoa Powder Production Line is consisted of feed elevator, continuous roaster, conveyor, cooling machine, decorticating machine, sorting conveyor, grinding machines, pump, storage slot, cooling machine, mixing machine, vacuum degassing machine etc. Cocoa butter production line has advantages of high automation, easy-operating integrated control, stable performance, high product quality, etc.
Cocoa Butter Production Line Processing Flow
1. Roasting: Continuous roaster's working temperature is 200-210ºC, 20-30minutes. use batch roaster will bake somedelicious smells.
2. Cooling: Cocoa bean will be send cooling belt to cool.
3. Peeling: Put the roasted cocoa beans into peeler to take off the skin and get the cocoa nibs.
4. Paste Grinding: Using steel grinder to make the first grinding;Using colloid grinder to make the second grinding, the fineness of grinding is controlled below 7um, temperature of grinding is controlled below 68ºC.
5. Pressing: Put the cocoa paste into the extraction machine to get the cocoa butter which is is known as cocoa liquor or chocolate liquor.
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