Infrared pre-treatment system for cocoa beans
In the cocoa processing industry, achieving high yields of raw cocoa nibs often faces challenges such as high shell content in beans. Traditional roasting methods can alter the flavor and reduce the quality of the final product, necessitating a more controlled process.
Maximize cocoa nib yield and quality
The InfraRed pre-treatment system by Bühler is designed specifically to optimize the pre-treatment of cocoa beans prior to winnowing. This system integrates an infrared process and a water spraying system to ensure precise control of moisture content, even in beans with a high shell content. By rapidly heating the bean surface, the system prevents roasting effects and minimizes fat transfer from nib to shell. This controlled approach results in shells that ‘pop’ off the beans, facilitating easier and more efficient winnowing. The closed design of the system ensures hygienic operation, preventing contamination and preserving the flavor integrity of the cocoa.
Benefits
- Efficient pre-treatment with integrated water spraying system
- Prevents product-altering temperatures to maintain quality
- Maximizes yield of raw cocoa nibs
- Facilitates easy and efficient winnowing
- Ensures hygienic operation with closed construction