Let's make cocoa nibs
Known as part of the chocolate-making process, cocoa nibs come from the beans derived from the Theobroma cocoa tree. They are nothing else but cocoa beans that have been dried, fermented, and then cracked and separated from their husk.
What cocoa nibs equipment do you need?
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa processing factory is making all of t...
Small scale cocoa winnower
In the small-scale production of cocoa-based products, one of the challenges that manufacturers f...
Continuous cocoa bean roasting line
When you are processing chocolate, after the conditioning and fermenting of cocoa, the ...
Continuous high impact mixer
A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...
Conical screw mixer
When you want to mix segregative, free-flowing powders and pastes that require perfect mixing quality and...
High-Speed Pouch Packaging Machine
For large scale production of powders and liquids in a wide range of industry sectors, a...
Five deck cocoa bean winnower
Skin and shell removal from cocoa beans is necessary to produce great tasting chocolate. Compl...
Ball roaster for cocoa beans
Homogeneous roasting of cocoa beans is essential for the production of fine chocolate. Precise ...
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us! Contact us
Tell us about your production challenge
From beans to nibs – Harvesting, drying and fermentation…
After harvesting, cocoa beans are not as sweet as chocolate, so to allow them to develop the chocolatey flavor we all love, they are gently mixed and left to rest for a few days (fermentation period). Fermentation can last up to 7 days in which the white pulp surrounding the cocoa beans is turned into alcohol by the yeasts in the air. Drying reduces the high level of moisture cocoa beans have after fermentation.
…roasting and winnowing
During roasting, cocoa beans break down and their shell becomes brittle so it can be easily removed (winnowing). Since the nibs are heavier than the husk, winnowing is usually done by blowing air through the beans to get rid of the shell. Nearly 30% of the weight of the cocoa beans is actually lost in the winnowing process. This step is crucial because if there is any shell residue left, it can give an unwanted flavor to the chocolate product.
Cocoa nibs making equipment - From bean to bar
Whether it’s compound chocolate, chocolate bonbons, or chocolate bars, in a bean-to-bar process you start the chocolate-making process from scratch. First, you need to roast and dry your beans. Pay attention to the roasting process; it’s when you roast that the flavors of the chocolate develop. After cracking and winnowing the cocoa beans, you need to refine cocoa nibs to turn them into chocolate.
Processing steps involved in cocoa nibs making
Let's talk about your project!
