The cocoa pods are harvested twice a year Once opened with a machete the beans are sorted and then left to ferment for 3 to 6 days to oxidise the mucilage the white sweet pulp that surrounds the beans that endows the cocoa bean with its first organoleptic properties The beans are then dried in the sun and packed in 70kg sacks for transport
The process diagram details the steps by which liquid chocolcate is produced from cocoa beans The process illustrated above details how cocoa beans are harvested in order to produce liquid chocolate Looking from an overall perspective it is readily apparent that this combination of a man made and natural process involves 3 main stages
The machine is equipped with a vacuuming device and a vibrating screen which can suck up the skin of the cocoa beans and separate the sticky skin and cocoa kernels The rubber roller is made of high hardness acid and alkali resistant material which has a longer service life It can be adjusted arbitrarily for different varieties of cocoa beans
·Biochemical process for development of chocolate flavour start during fermentation stage and lasts during drying roasting Most favoured temperature for proper roasting of cocoa beans for chocolate making lies between 120 125 degree Celsius cotyledons When these nibs are ground using a boll mill crusher or grinding machine cocoa
Cocoa Bean Cleaner the temperature will not rise during the pressing process and the nutrients will not be destroyed The cocoa cake produced by oil extraction is very hard so we need to pre pulverize it with a coarse crusher and then put it into an ultra fine grinder machine for fine grinding The discharge fineness of cocoa powder
·Bean to Bar cocoa beans crusher new Grinder Plus Turns nibs into cocoa mass new Conca 100 Removal of the chocolate s negative acidity Conca 200 400 Removal of the chocolate s negative acidity Vaglio Chocolate sieve for the Bean to Bar line PROCESSING OF DRIED NUTS Dried nuts processing line
·The cocoa bean damage is one of the main problems of pod breaking process Beans damage separation of beans from mixtures and scrap shells are the main problems related to cocoa pod breaking
·Roasted cocoa beans crusher Second component of the Selmi Bean to Bar line the Winnower has the function to transform the previously roasted cocoa beans into nibs of various size The stainless steel mill delivers a perfect crushing the cycle provides two separate and adjustable air flows which separate the product from its peel 1450 1100 1150
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