Cocoa powder production line

This production line adopts the advanced scientific technology and mature process to offer you solution of making various options of cocoa powder, cocoa liquor and cocoa butter, in which the roaster, cooler, spliter, grinder, oil presser, cake crusher, powder miller included.

PROCESS FLOW

Step1-Get Roasted Cocoa beans

Roasting Process

The fermented cocoa beans will be processed in our roaster, after the cocoa beans uniformly roasted, we will cool the beans down. After roasting, the moisture content of cocoa beans is 2% to 3%. During the roasting process, about 5% of the moisture can be removed The normal roasting temperature of cocoa beans is 120 degrees, and the roasting time is 45-55min.

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Step1-Get Roasted Cocoa beans

Step 2-Get cocoa nips

Peeling Process

it is easy to peel and split roasted cocoa beans into cocoa nibs after roasting, the peeling machine will separate the peel and cocoa nibs. Peeling rate: if the material is uniform, it can reach more than 95%. There is no need for secondary peeling, because the machine has already been rolled twice. The machine is rolled by 3 rolls, 1-2 rolls once, and 2-3 rolls. Once, the gap between rollers is adjustable. In addition, our peeling machine can be equipped with dust removal equipment.

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Step 2-Get cocoa nips

Step3- Get cocoa liauor or cocoa mass

Grinding Process

The cocoa nibs will be finely ground into smooth cocoa liquor by our cocoa liquor grinding machine. The cocoa liquor is 100 mesh.

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Step3- Get cocoa liauor or cocoa mass

Step 4-get cocoa butter and cocoa cake

Butter Pressing Process

A hydraulic oil pressing machine is needed, to press the cocoa butter out of cocoa liquor, cold press is necessary. We will get the hard cake and cocoa butter by the cold presser. The ratio of pressed cocoa butter and cocoa powder is about 100 kg of cocoa liquor, 45 kg of cocoa butter and 55 kg of cocoa powder can be produced, and 55 kg of cocoa powder also contains 10% cocoa butter, which cannot be pressed come out.

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Step 4-get cocoa butter and cocoa cake

Step6- Get small piece cocoa cake

Coarse Crushing Process

After pressing, we will get the cocoa butter and hard cake. To crush the hard cocoa cake into small pieces.

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Step6- Get small piece cocoa cake

Step6- Get cocoa powder

Powder Grinding Process

In this part, the small piece cake will be finely milled into cocoa powder by our powder grinding machine/pulverizer.

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Step6- Get cocoa powder

ADVANTAGES OF YOOCCO MACHINE

Strong connectivity

With a set of our own cocoa processing equipment, the connectivity is strong, the whole set of equipment runs more smoothly, and the operation is more stable.

fineness precision

Our cocoa liquor grinding machine can make the liquor fineness can reach 80-100 mesh. The particle size of the finished sauce can be adjusted.

High customization

We can realize the customization of the solution, the customization of the equipment, the customization of the system and the digitization of the whole process.

Accuracy Control

Accurate temperature control in the whole process and roasting the cocoa beans evenly. To keep the cocoa flavor stay in its own and dehydrate the beans.

Frequently Asked Questions

What kind of pre-processing quality standards do cocoa beans need to meet?

It must be fermented cocoa beans, which need to be stoned and impurity removed. The water content after baking is 5-7%

What‘s the temperature and time should cocoa beans be roasted for?

Cocoa beans baking temperature 100-120 ℃, baking time about 30 minutes

What’s the mesh of the cocoa mass or liquor？

The maximum coefficient that our grinding machine can grind is 100 mesh

what's the ratio of cocoa butter and cocoa powder？

The cocoa butter and cocoa powder squeezed by yoocco’s hydraulic oil press is about 100 kg of cocoa liquor, which can produce 45 kg of cocoa butter and 55 kg of cocoa powder, and 55 kg of cocoa powder also contains 10% cocoa Fat cannot be squeezed out.

What's the Appropriate cocoa oil cake thickness?

Yoocco hydraulic oil press machine can adjust the Thickness of oil cake. Generally, it is recommended that customers adjust it to 2mm. If it is too thin, it will affect the output. If it is too thick, the oil yield will be low.

How to make medium and low fat cocoa powder

Each oil press is divided into several layers for pressing, and the less material placed in each layer, the better.
At present, it is recommended to carry out multi-layer pressing at about 1.5Kg. The pressing time is 10min and the pressure is 40-50MPa. The cocoa powder produced can be medium fat;
When the feeding amount of each layer is about 1kg, the pressing time is 12min, the pressing pressure is 40-50MPa, and the cocoa powder produced can be low-fat.

What is the screen aperture of your crushing machine and how much material can the cutter Process?

The standard of the yoocco cocoa cake crushing machine is 1 set of screen mesh, and the screen mesh aperture is 16 mm. The cutter can process more than 200 tons of material before it needs to be replaced.

What's the mesh of the cocoa powder?

The fineness of our powder milling machine can be up to 120 mesh. And our machine can be equipped with water cooling device and dust removal device. Some customers will request to add a water cooling device, in order to improve the taste of the finished cocoa powder.
If grinding cocoa cakes, we recommend 100 mesh is the most suitable.

What is the difference between natural cocoa powder and alkalized cocoa powder?

Natural cocoa powder is directly processed and ground from cocoa beans without any chemical additives, and is a pure natural healthy food;
Alkalized cocoa powder is made by adding alkali during the production process.
The pH value of natural cocoa powder is generally between 5.0 and 5.8; the pH value of alkalized cocoa powder is generally between 6.2 and 7.5.

what's the Uses of natural cocoa powder and alkalized cocoa powder?

Pure natural cocoa powder is acidic, so there are some restrictions on its use. Generally, it is only used to make solid foods, such as chocolate, chocolate cake, ice cream, etc. Alkaline cocoa powder has better solubility and wider use due to the addition of edible alkali. Liquid products (such as milk, beverages, etc.) usually use alkaline cocoa powder.

How to store cocoa powder?

Cocoa powder should be stored in a moisture-proof bag, the relative humidity of the surrounding air is lower than 50%, the storage temperature should be 15-18 ℃, and the storage place should be clean and free of debris.
The warehouse should be insect-proof and rodent-proof, and avoid direct sunlight. Do not store other varieties of materials in the warehouse. The stacking height of the material bags should not exceed 20 bags, and the bag stacking should not
Be grounded or against a wall.

what's The purpose of roasting cocoa beans?

Enhance and perfect the unique aroma of cocoa beans;
Make the material produce bright color;
Make intracellular starch into soluble particles;
Make the shell brittle and easy to remove;
change certain chemical components in the beans;
Make the material have fluidity and plasticity;
It kills enzymes and microorganisms, which is beneficial to food hygiene and safety.