Cocoa Powder Manufacturing Equipment
Find innovative production technology for making cocoa powder and connect directly with world-leading specialists
Cocoa minus its fats makes cocoa powder. Deriving this culinary element follows a careful process of roasting and winnowing cocoa beans before the nibs are ground, generating a liquor. The butter that results from melting fats is removed to leave the ingredient that defines recipes from brownies to a Frostbite cocktail.
Technology picks for cocoa powder
Cocoa powder processing line
Cocoa beans are first fermented, dried, roasted, and separated from their skins to obtain a coc...
Alkalizing system for cocoa powder coloring
In the food production industry, particularly in the creation of cocoa product...
Systems for transporting cocoa powders and ingredients
In industrial chocolate production, efficient and precise transpor...
Ball mill refiner for fine cocoa grinding
In the production of cocoa liquor, chocolate, and related products, achieving th...
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How natural cocoa powder is made
In order to process cocoa, the beans need to go through the process of roasting. For this, specialized stainless steel roasting machines are used, similar to those used in roasting almonds and peanuts.
Cocoa beans contain around 54% oils that are separated from the cocoa liquor that forms as the nibs are finely processed by the grinder. The remaining paste is then placed in a cocoa press and subjected to high pressure, hardening it into a “cocoa cake”. The compact block is subsequently passed through a series of crushers and grinding machines until it reaches the right granularity and is ready for the packaging machine.
Natural cocoa powder has a reddish-brown color and reaches a pH level between 5.3 and 5.8, producing a slightly acidic taste that intensifies the flavors of foods it eventually combines with. Not to be confused with cocoa butter which are both derived from the same bean but are processed differently.
Add alkali for the Dutch cocoa process
An alternative method, known as the Dutch process, immerses the cocoa in an alkali solution to neutralize its pH, blunting its acidity level. Using moisture reduction technology, the liquid parts are decreased to 5%, turning the mixture back into a powder but with a darker brown color. The Dutch process allows the cocoa powder to dissolve more quickly in recipes, making it an easier ingredient to work with than natural cocoa powder.
Different acidity levels for different recipes
The Dutch variation has a milder flavor compared with the natural type and does not activate a leavening agent like baking soda, so it is a perfect match for baked products that include baking powder such as fudgy cookies or chocolate marshmallows. The more intense chocolaty flavor of cocoa powder processed in the Dutch style also makes it an ideal option in industry in the preparation of hot cocoa, ice creams or puddings.
On the other hand, the acidity in the natural cocoa powder reacts with leaveners to produce carbon dioxide in batters. Traditional recipes for baked items like chocolate breads, cakes, or cupcakes typically have a carbon soda base, making natural cocoa powder the better ingredient.
Gentle drying and packing to guarantee your cocoa powder quality
The fine grains of cocoa powder are particularly sensitive to temperature fluctuations and the final drying process requires specialized processing equipment to extract any residual moisture content.
Cocoa powder is then checked for any unwanted particles that may have entered the production cycle. Using purposely-designed screening and separating technology, manufacturers can inspect the final product before packing.
Finally, the powder is packaged into sachets, sacks, boxes or other storage solutions according to the needs of the end users. The main formats require different packaging systems using precise dosing scales and safe sealing machines, making sure cocoa powder arrives in the best condition to enrich the delectable creations that people love to share.
Processing steps involved in cocoa powder making
Which cocoa powder technology do you need?
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Micro dosing system for precise powder weighing
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Alkalizing system for cocoa powder coloring
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Food-grade round dust collectors
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Cocoa bean processing line from cocoa pod to cocoa nibs
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Intelligent Continuous Food Cartoner
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Entry level cocoa roaster
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Small capacity cocoa grinder
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Entry level bean to bar line
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Hygienic mobile scale
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Fast gravimetric powder microdosing 50 - 200 g
Micro-dosing powders of high-value food or chemical products can be challen...
Metal detector for granulated products
Free-fall applications, such us flour, sugar, spices and other granulated or powdere...
Small scale cocoa beans processing machine
For the highest quality chocolate production, complete control of the entire pr...
Entry level bean-to-bar machine
The production of high-quality chocolate from the bean can often be out of the reach of smal...
R&D roaster for cocoa beans
When designing a new chocolate line or experimenting with new ingredients for existing processes...
Tumbler sieve for classifying and dedusting granular materials
For the classification of delicate granular material, scr...
High volume particles separation sieve
For large scale production processes in the chemicals or food industries that requir...
Multifrequency sieve for separation of difficult particles
Separating particles in difficult-to-process materials for pr...
Screener and separator of dry powder
Many industries require the effective screening and separating of a range of dry powde...
Feeder with flexible wall hopper
The varying properties of dry powder products mean that specialized feeders are required fo...
Bagger with rotary jaw drive actuation
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Packaging machine for preformed paper bags from 500 g to 5 kg.
Paper bag filling and closing for larger quantities of ma...
Horizontal form, fill and seal machine for bags up to 10kg
Bagging small quantities of solids or liquids, whether in pap...