Cocoa press

After the cocoa beans have been fermented, dried, roasted, and separated from their skins, you obtain a cocoa mass (cocoa paste), which will be melted to become the cocoa liquor, it contains both cocoa solids and cocoa butter in roughly equal proportion. In order to produce chocolate we need to process the chocolate liquor by pressing to separate the cocoa butter from the cocoa solids.

Advanced technology for producing and processing cocoa

This cocoa pressing machine from Duyvis is used to work with the processing of cocoa liquor in a continuous process, separating the cocoa butter from the solids, obtaining cakes that are cut into ‘kibbled cakes’, or smaller sizes in a breaker, ready for the powdering stage.

The pressing cycles are flexible and highly adjustable; this is essential as the varying properties of the liquor will impact upon the way in which the press operates.

Thanks to the control software cocoa pressing machine the speed of the ram is continuously monitored and adjusted in response to variations in the properties of the liquor.

Benefits

  • Minimum downtime
  • Maximum cost-efficiency
  • Easy to clean
  • Optimum performance due to standardization
  • Emphasis on safety
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