Artisan line for fine chocolate mass production
In chocolate manufacturing, achieving a high-quality final product from raw cocoa beans demands a holistic approach incorporating multiple steps. This includes precise roasting, efficient winnowing, and thorough refining and conching processes. These steps are critical in developing flavor and texture, from bean to the finished chocolate mass.
Roast, winnow, and refine raw cocoa beans
The Artisan Line from Macintyre Probat is a comprehensive solution for producing fine chocolate mass. It begins with whole bean roasting, a traditional method that ensures excellent aroma development by allowing efficient separation of the shell from the cocoa nibs during roasting. The process uses batch roasters, which provide good intermixture as the beans are elevated and tumble through hot air. Following roasting, the Winnower FBR10 breaks and dehulls the roasted beans, utilizing a bean breaker and three screen decks with varying mesh sizes. Shells are then removed by suction, with particles collected separately. Finally, the Refiner/Conche features a specially designed shaft equipped with grinding bars and a mechanism for pressure adjustment. This setup allows precise process control and maintains consistent product quality across batches. The system is ideal for artisanal chocolate manufacturers seeking to produce high-quality chocolate mass from raw cocoa beans.
Benefits
- Comprehensive solution for complete chocolate mass production
- Traditional whole bean roasting for enhanced aroma development
- Efficient winnowing with multi-stage screening and shell removal
- Precise refining and conching with adjustable pressure control
- Consistent quality maintained across production batches