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Roasting Equipment

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Roasting-process

With over one-third of the population consuming it daily in different forms, coffee is one of the most popular processed beverages worldwide. Not only serving as drinks, but coffee is also often regarded as a culture. Coffee manufacturing is a knowledge-intensive industry. Coffee beans from different regions will reveal different tastes, while the level of caffeine could also be different. When it comes to coffee bean processing, the range of roasts varies from light golden brown all the way to dark. The method of tasting coffee differs between countries, habits, and tools.

Coffee

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

Cereals are also defined as breakfast food made from roasted grain and typically eaten with milk or yogurt. Cereal grain is a small, hard, and dry seed, which mainly harvests for human or animal consumption, like wheat, maize, or rye. Processed from the edible components of the grains, breakfast cereals contain rich nutrients and usually serve as the main course during breakfast meals. Different cereal manufacturing equipment allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted into cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrient content and convenience.

Breakfast cereal

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Food

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements, including toasting and drying. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Batch

Continuous

Moisture considerably depletes the shelf life of nut products. At the same time, however, manufacturers want to retain the oil content that gives nuts their aromas and nutritional benefits. Keeping a precise temperature control that ensures both qualities is a primary challenge in nut roasting processes.


<h2>Accurate temperature control and efficient roasting for different types of nuts</h2>
The TFS Series by Tecno 3 comes with 3 different nut roasting stages (drying to eliminate moisture, roasting, and cooling down). Thanks to independent drying and roasting chambers, the nut is treated in a delicate manner to preserve its structural characteristics.
Built for vertical functionality, the machine is compact and offers easy accessibility. Moreover, the roasting and drying processes can be automatically managed by the PLC. The machine reaches a maximum capacity of over 2 tons/hour and starts at 100kg/h.

Industrial Nut Roaster

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Roasting

solid

In the snack food industry, most products are often fried or extruded with a cooker, before being dusted with oil and flavours. This makes it difficult filling the demands for more healthier, low-fat snacks. Having equipment that adds minimal oil in the process could be an answer to the market demand.


<h2>Expanding snacks in hot air</h2>
The TORBED Food Processor by Torftech is capable of expanding the ‘semi’ finished snack pellets of a wide variety in hot air, producing an oil free base product that can then be flavoured with minimal oil addition (of 7 to 10 percent). The machine, capable of drying, roasting, toasting, puffing and heating food, uses high velocity hot air to cook the food product. The machine suspends a rotating bed of free flowing food particles above a ring of static vanes through which high velocity air is achieved with the whole surface of each particle being uniformly heated. This rapid heat transfer system allows extruded snack pellets to be 'puffed' in the machine at a high temperature. A big difference in oil use, compared to the traditional method, where deep frying is more common.

The processor can easily be changed for different products with different characteristics. The processing rates of the series are 70, 250 and 500 kilograms per hour.

Puffed snack making machine

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

<span style="font-weight: 400;">One of the challenges when setting up a small-scale cocoa processing factory is making all of the equipment work together for maximum output. Rather than experimenting and compromising on both quality and capacity, a complete entry-level bean to bar line system can help you begin the production of high-quality cocoa-based products right away, at maximum level of output.</span>


<h2>Initiate production of artisan chocolate with small-scale bean to bar line.</h2>
<span style="font-weight: 400;">This entry-level Bean to Bar system by Nemisto contains a range of different units and is the ideal solution for the complete processing of artisan chocolate. The complete line includes bean roasting, nib and shell separation, mixing and refining, conching by refiner conch, and chocolate tempering units that work seamlessly together to produce a high-quality end product.</span>

<span style="font-weight: 400;">The cacao roaster is capable of processing 5 kilograms per batch at a time while the winnower, or more well known as the bean nibs separator can separate up to 20 kilograms of different-sized beans per hour. On the other hand, the pre-grinder can grind approximately 15 kilograms per hour and turn the cocoa nibs fine to a size of between 50 and 100 microns. The pre-grinder can also be adjusted for better quality output, making the overall capacity of this entry-level bean to bar line up to 15kg per day.</span>

<span style="font-weight: 400;">Finally, the 2 roll refiner and conch allow you to set the temperature in 2 places: the rollers and in the bowl. During this process, the speed of conching in the bowl can be customized to determine the fineness of the end product like cocoa liquor and artisan chocolate.</span>

<span style="font-weight: 400;">All units are predominantly made out of stainless steel, guaranteeing longevity, easy maintenance, and cleaning.</span>

Entry level bean to bar line

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

liquid

<span style="font-weight: 400;">The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roasting of individual cocoa beans. If you want to ensure that the flavor is preserved and all individual cocoa beans are thoroughly roasted and ready to be grinded or processed into fine liquor, the use of a state of the art cocoa roasting system is particularly advantageous.</span>


<h2>Ensure even and thorough roasting of individual cocoa beans</h2>
<span style="font-weight: 400;">The Cacao Roaster TCV5-I by Nemisto is a dedicated solution to the effective and consistent roasting of cocoa, coffee, and other beans with the use of hot air.</span>

<span style="font-weight: 400;">Weighing just 70 kilograms and with a size of just 55cm x 90cm x 125cm, this compact stainless steel roasting system is capable of processing batches of beans of up to 5 kilograms at a time, making it the perfect solution for small scale or entry-level production.</span>

<span style="font-weight: 400;">Moreover, the unit has the ability to cool off the finished product in the same equipment, making the meeting of processing requirements for a range of different beans very efficient.</span>

<span style="font-weight: 400;">This model, in particular, is designed to be extremely safe and can be operated with ease without any risk of injury to the operator. Due to the compact stainless steel design, all potentially dangerous parts of the unit are hidden away from immediate access by the operative. Furthermore, this system is integrated with a sophisticated control unit with automatic fire ignition and temperature display for achieving a higher quality end product.</span>

Entry level cocoa roaster

For the highest quality chocolate production, complete control of the entire process is desirable. For small scale, artisanal producers this often means sourcing raw cocoa nibs from specialist producers. By investing in a dedicated, small form factor cocoa bean processing line, small scale producers can now take complete control of the chocolate production process by ensuring the cocoa beans you select are handled to your exact requirements and recipe.


<h2>Compact, space-saving machine to process raw cocoa beans for small-scale producers</h2>
The Multiprocess R from Tecno 3 is purpose-designed for the small-scale production of cocoa nibs as the first part of a “bean to bar” production process. This machine has been designed to be compact and portable, and yet it is able to dry, roast, sterilise, crush and winnow cocoa beans - all in one unit. The drying and roasting unit uses a partial air removal system to control moisture, and the roast is achieved via internal hot air circulation. Temperatures and times can be fully customised for drying and roasting times, allowing complete control of the process.

Three UV units ensure that the roasted beans are fully debacterialised. A screw feed and three belt system ensure that the beans are separated and exposed to UV on all sides, ensuring quality. After sterilization, the beans can either be removed from the process whole, or sent to the crusher and winnower, where the nibs are sieved into four sizes ready for chocolate production. Adding to the Multiprocess R’s flexibility, the machine can also be used to roast, peel, sanitise and crush various nuts, such as almonds, hazelnuts, and pistachios.

The entire system is constructed of AISI 304 stainless steel for strength and hygiene and is mounted on wheels for easy movement if required. Designed for single-operator use, the Multiprocess R features an easy-to-use Siemens touch screen and the entire process is visible to the operator thanks to transparent Lexan guards. It also makes an attractive sight if placed in an area where customers can see it operating.

Small scale cocoa beans processing machine

Industrial separation equipment encapsulates the separation process which is to separate components of a liquid mixture, for recovering dissolved solids from liquids. The choice of a suitable technology depends on the identification of the key physical or chemical property, such as size, mass, density, or boiling point, which sets the product of interest apart from the rest of the components. Separation technology is widely used in the pharmaceutical and chemical industries for the isolation of active ingredients and high-purity chemicals. As well as in waste management and recycling industries.

Separation

When designing a new chocolate line or experimenting with new ingredients for existing processes, the ability to have a scalable roasting solution is particularly advantageous. Precise and repeatable temperature and grinding settings are necessary, and the ability to have a portable unit makes for efficient use of space a distinct advantage.


<h2>Portable roaster and grinder for lab-scale cocoa bean and nuts production</h2>
The IDB25 from DSC is a dedicated lab-line roasting and grinding solution for cocoa and nuts, with a design capacity of 15kg to 25kg per hour, depending on product and process.

This unit consists of an infrared toasting unit, a cooler/peeler unit, a grinding unit, and a sieving unit.

As well as cooling for cocoa beans, almonds and pistachios, the combined cooler/peeler can also clean toasted hazelnuts and peanuts.

The patented grinding system allows granulation without pressure or heat, retaining product quality, oils, and flavor compounds. It’s adjustable to provide grains above 4mm, 2 to 4mm, or flours of less than 2mm. In addition, it comes in all-stainless steel construction for strength and ease of cleaning.

&nbsp;

R&D roaster for cocoa beans

Uniform roasting is essential for the production of great tasting chocolate. Precise control of temperature and rotation parameters is necessary to ensure that each bean gets the right amount of heat and roasting time.


<h2>Roast beans and nibs uniformly</h2>
The cylindrical batch roaster from JAF INOX offers perfect bean and nib roasting with precision controls. The rotating drum, with its rapid feed and full discharge of beans, ensures homogeneous roasting. It is equipped with a 9KW electrical heater, PID temperature controller, color touch screen panel, PT-100 sensor for beans and type J sensor for the heat source temperature. These components allow precise control of temperature to a resolution of 0.1'C. The cylindrical batch roaster has a compact, on-wheels, stainless steel construction and allows easy access for cleaning. The exhaustion system cools the hot air to prevent wearing of exhaustion components and is powered by a 0.25hp electrical engine. The roaster door is fitted with a sensor for operator protection. The cylindrical batch roaster is UL/CE certified and available in 60kg and 120kg capacities.

Cylindrical batch roaster for chocolate

Roasting times and temperature can vary depending on the type of product being processed and the final product desired. Reproducible roasting profiles allow delivery of a consistent product.


<h2>Roast beans, nibs and nuts with programmable precision and control</h2>
The Compact cylindrical roaster from JAF INOX is ideal for roasting of cocoa beans, nibs and nuts. It allows feeding, discharge and sample collection with a closed door to avoid loss of aroma and unwanted smell entering the roasting chamber. The compact roaster can be operated using pre-configured or customized roasting profiles with desired roasting times and temperature settings. It is equipped with a 9KW electrical heater, PID temperature controller, color touch screen panel, PT-100 sensor for beans and a type J sensor for the heat source temperature. These components allow precise control of temperature to a resolution of 0.1'C.  The variable intensity, exhaustion system cools the hot air to prevent wearing of exhaustion components and is powered by a 0.25hp electrical engine. The cylindrical roaster has a compact, on-wheels, stainless steel construction and allows easy access for cleaning. The roaster door is fitted with a sensor for operator protection. The compact cylindrical batch roaster is UL/CE certified with a capacity of 10kg.

Compact cylindrical roaster for beans, nibs and nuts

Homogeneous roasting of cocoa beans is essential for the production of fine chocolate. Precise control of temperature is necessary to ensure that each bean gets the optimal amount of heat and roasting time.


<h2>Roast beans homogeneously for optimal flavor</h2>
The ball roaster from JAF INOX enhances the traditional roasting method with an innovative design to deliver optimal flavor from the roasting of cocoa beans. The rotating ball chamber ensures homogeneous roasting and optimal development of color and flavor. It has an excellent sterilizing and pasteurizing effect that loosens the shell and reduces moisture content. It is equipped with a 70KW gas heater and a PID temperature controller that allow precise control of product and heat source temperatures. The ball roaster has a mild steel structure with product contact components made with stainless steel. The thermal insulation guarantees efficient heat exchange with low energy consumption. It has a capacity of 150kg/batch with a power requirement of 5KW.

Ball roaster for cocoa beans

Nut roaster that guarantees a high-quality roasting of nuts and seeds with a batching capacity of 40 and 120 kg, depending on the model.


<h2>Premium batch roasting solution for nuts and seeds</h2>
The TIS Series Nut Roaster from Toper R&amp;D provides you with an incomparable roasting solution that allows you to obtain a fine an accurate result when processing numerous types of nuts, oily seeds, legumes, cereals, and spices. The series come in two different models with a frequency of 50 - 60 Hz and voltage range of 220 - 230 - 280 V.

Nut roaster

If you want to see or show all the roasting phases and reactions of the coffee beans, an optical coffee bean roaster is a great asset for your shop.


<h2>Attract the interest of your guests and show all the roasting phases of the coffee beans</h2>
The optical coffee roaster from Toper R&amp;D is in great demand for places like cafes, coffee shops, points of sale and even to household kitchens. You will feel all of the roasting phases and reactions of the coffee beans, hear the first and the seccond cracks while inspiring the unique smell.

The optical coffee roaster has a mini cyclonic dust room and features high-performance electro-mechanical systems. The Optical Roaster is equipped with a digital temperature controller and mini processor with a storage capacity for 4 separate roasting profiles.

Optical coffee roaster

Roast 120 - 3,000 kgs of coffee beans per hour with the latest industrial technologies integrated in a fully automated industrial coffee roaster.


<h2>Traditional high capacity coffee roasting using the latest technologies</h2>
The TKM-SX series industrial coffee roasters from Toper R&amp;D are engineered to meet future requirements with a fully compatible structure for its proper update and development. There are 7 models in the TKM-SX series with a capacity range of 120 - 3,000 kg/h; they feature a sampling spoon and sight glass, stand alone chaff collector and  an optional afterburner and feeder (pneumatic or mechanical).

Industrial coffee roaster

A roaster for your coffee shop needs to breath coffee roasting  tradition and give you hands-on control on the process, but you may also want to integrate a computerized profile roasting system for consistent quality &amp; ease of use.


<h2>Gain full control of your traditional shop roasting process with modern technologies</h2>
The TKM-SX series and TKM-X Series shop coffee roasters  from Toper R&amp;D  are a favoraite amongst coffee shop owners.
SX is the “super series” of the world-famous X model of Toper to which modern technology and high capacity options are added. Both series are compatible with computerized profile roasting system, advanced control and support options like automatic feeding. The series feature a sampling spoon and sight glass, stand alone chaff collector and an optional afterburner and feeder (pneumatic or mechanical). They come in 4 alternative models with a varying capacity of 10 - 90 kg/h.

Shop coffee roaster

If you are looking to gain full control of  the roasting process, obtain 5 - 6 kg / hour middle to dark roast and prefer electrical heating this coffee roaster aims to be your most valuable asset.


<h2>Roast 50 grams to 1 kilo with the world's most capable mini coffee roaster</h2>
The Cafemino Electric from Toper R&amp;D is an electrically heated coffee roaster that guarantees a high quality roasting. Obtain the finest result in a short time, taking just 10 mins for a brown roast and 12 mins for dark roast. The electrically heated coffee roaster comes with an auto shut-off system for electric failure, a batch capacity of 50 - 1,000 gr for green coffee beans, a stand alone cyclone chaff collector, a hot air regulation valve and a digitally controlled temperature.

Electrical mini coffee roaster

Choose traditional gas heating to take full control of the roasting process and obtain 5 - 6 kg / hour middle to dark roast.


<h2>Roast 50 grams to 1 kilo with the world's most capable mini coffee roaster</h2>
The Cafemino Gas from Toper R&amp;D is a gas heated mini coffee roaster that can use LPG, LNG or natural gas heated thermal transfer.  The roaster guarantees a premium roasting, obtaining the finest result in a short time, taking 10 mins for brown a roast and 12 mins for dark roast. It features electronic ignition, gas failure safety and pilot UL certified electric panel and gas equipment's fire prevention system, a batch capacity of 50 - 1,000 gr for green coffee beans, a stand alone cyclone chaff collector and hot air regulation valve.

Gas heated mini coffee roaster

<span style="font-weight: 400;">In order to produce the very highest quality flaked cereal, shredded grain or hot air expanded products, the final toasting stage is important. An even toast and consistency from batch to batch is vital, as is gentle handling to maintain product quality. By using fluid bed toasters designed specifically to handle these delicate product types you can achieve superior flavour and texture without compromising on product quality through excessive dust or uneven results.</span>


<h2>Fluid bed cereals toaster for delicate and high quality products</h2>
<span style="font-weight: 400;">The Baker Perkins ThermoGlide2 Toaster is a compact and energy efficient toaster designed specifically for use in the production of breakfast cereals and other lightweight and delicate products.</span>

<span style="font-weight: 400;">The unit is available in a variety of capacities ranging from 750kg of flakes per hour (or 1,430 of rice) up to 2,950kg of flakes per hour (or 5,900kg of rice) to meet your exact requirements.</span>

<span style="font-weight: 400;">To enhance your product consistency, the ThermoGlide2 feature twin toasting zones with independent control of both airflow and temperature. This creates a perfect fluidised bed which allows for complete toasting of the product surface with gentle handling.</span>

<span style="font-weight: 400;">Dwell time within the toaster is determined by the operation of a heavy duty vibratory conveyor system, which provides consistency and a long service life.</span>

<span style="font-weight: 400;">The toasting of lightweight products will produce dust and other fines that are undesirable in the finished product. The ThermoGlide2 Toaster features dust and fines extraction via high efficiency vacuum cyclones. This is a filterless system which reduces downtime for cleaning and maintenance, increasing the efficiency of the toasting operation.</span>

<span style="font-weight: 400;">This compact unit has been designed with high efficiency in mind. The low thermal mass means a warm up time of less than 20 minutes, and the heated air is recirculated after dust extraction to reduce energy consumption even further. Humidity levels are accurately controlled by automatic exhaust dampers.</span>

Consistent cereals toaster and dryer

Installing a chocolate production line that works efficiently and smoothly can be a daunting task, particularly if different suppliers produce different machines.


<h2>Produce fine chocolate from cocoa beans</h2>
The Bean to bar line from JAF INOX includes all major equipment needed to produce great-tasting chocolate from cocoa beans. It has a capacity of 200Kg per batch and is ideal for chocolate makers looking to improve their production capacity and efficiency.

The bean to bar line includes a 60 kg/H capacity classification machine, cylindrical roaster, cocoa cooler, continuous sieve winnower, and a 30 kg batch knife mill. In addition, a 200 x 500 mm five-roll refiner with chiller, a 100 kg/H automatic feed for the refiner, a 200 kg/H single shaft conche, a flex tempering machine, a flex dropping tool, and a 10 m x 60 cm cooling tunnel are also included.

Chocolate bean to bar line 200kg

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Developing new products, producing specialty chocolates, laboratory testing, and in-shop production require chocolate production machinery with a small capacity.


<h2>Convert cocoa beans into fine chocolate bars on a small scale</h2>
The 10Kg bean to bar line from JAF INOX includes all necessary equipment to produce great-tasting chocolate from cocoa beans. It is ideal for small batches, small-scale production, laboratory trials, and chocolate shops looking to create the ultimate experience.

The 10 kg bean to bar line includes a classification table measuring 180 x 80 cm, a 10kg cylindrical roaster, a 10 kg/H five-deck winnower with cyclone, a 10kg batch knife mill, a 120 x200 mm five-roll refiner with chiller, and automatic feed of 30 kg/H. It also includes a 10 kg single shaft conche, an 8 kg compact tempering machine, and a 5 m x 30 cm cooling tunnel with indirect heat exchange.

Chocolate bean to bar line 10kg

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

Brittles are hard candies made of nuts such as peanuts and caramelized sugar. This candy has local variations around the world, such as panutsa mani in the Philippines, alegría in Mexico, and chikki in some parts of India. Are you interested in making one? Your peanut brittle making equipment should involve peanut preparation and processing, syrup preparation, ingredient mixing, slab formation and cutting, and packaging.

Brittles

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate machinery for your cashew processing plant.

Cashews

Chocolate fillings

Cocoa beans

Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

Cocoa butter

Cocoa liquor or chocolate liquor is a pure, thick cocoa mass containing equal amounts of cocoa solids and cocoa butter. It is made from fermented, dried, and roasted cocoa beans which are cracked to obtain the nibs. The cocoa nibs are then ground into a thick paste called cocoa mass which is melted to became the liquor.

Cocoa liquor

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.

Cocoa nibs

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.

Cocoa powder

Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.

Compound chocolate

You make corn nuts or roasted corn from roasted or deep-fried corn kernels. Also known as cancha in Peru and chulpi in Ecuador, using corn nuts making machines, you can process these through soaking, deep-frying, and packing. Soaking takes 3 days and aims to rehydrate the corn kernels, while frying develops their flavor and texture.

Corn nuts

Curry powder

<span style="font-weight: 400;">Some say there is no point in drinking decaffeinated coffee. However, decaffeinated coffee can be an excellent solution for those who love coffee but cannot consume caffeine due to health reasons. The central part of making decaffeinated coffee is the caffeine extraction process, which is conducted while the coffee beans are still green. Then, according to the taste profile you intend, you can roast these decaffeinated beans. </span>

Decaffeinated coffee

You process flax seeds to produce linseed oil, which is used as a preservative finish for wooden materials like varnishes or paints. People also consume flax seeds as a whole seed or ground. Flax seeds production goes through drying, de-hulling or milling, and separation processes to extract the kernels, which are cleaned and ready for consumption. For oil extraction of seeds, you need to further process the kernels by pressing and refining.

Flax seeds

Granola is one of the most beloved breakfast menus for its versatility and convenience - you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.

Granola

You make granola bars from caramelized nuts, grains, and cereals, baking and shaping them into crunchy snacks. Granola bar production involves mixing, forming, baking, and cutting into bars. The quality of granola bars is affected by baking. How the sugar caramelizes and blends with the other ingredients determines the final taste and texture of your granola bar.

Granola bars

<span style="font-weight: 400;">Any coffee-drinker can agree that a cup of coffee in the morning can brighten up their day. As the most convenient way of making coffee, many people choose to make coffee at home. Whether you want to make Moka coffee or filtered coffee, you need ground coffee that is grind appropriately for the coffee brewing method of your choice. These ground coffee are manufactured by roasting and grinding processes. </span>

Ground coffee

In Ancient Rome, hazelnut plants were valuable gifts as it was believed to bring happiness. In modern days, hazelnuts still bring happiness, mainly in the form of Nutella. While most nuts are botanically classified as fruits, hazelnuts are, along with chestnuts and acorns, <em>true nuts. </em>Once harvested, the nuts are dried and ready to be processed in various hazelnut processing equipment.

Hazelnuts

Do you know that the famous classical music composer and pianist Ludwig van Beethoven insisted on drinking a cup of coffee made from exactly 60 pieces of coffee beans? Currently, around 50% of the world’s green coffee beans undergo processing through instant coffee manufacturing equipment to produce instant coffee. The process requires roasting, grinding, brewing, and heating to obtain the extract; the coffee extract will either go through a spray drying process or a freeze-drying process.

Instant coffee

Peanut, which (ironically) is a legume, is the make-or-break ingredient of your mixed nuts manufacturing process. “Deluxe” packs tend to avoid them, as their price is much more affordable than other nuts, therefore not being premium. For a regular mix, on the other hand, peanuts can be the major ingredient you’ll include.

Mixed nuts

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

Toast spread, oatmeal topping or salad dressing - nut butter can be used in various ways. Although in a culinary sense classified as such, peanuts, almonds, cashews and pecans, the popular choices for nut butter are, botanically speaking, not nuts. They are processed in a series of nut butter processing equipment to get the creamy, rich product ready for consumption.

Nut butter

If you like a warm and easy breakfast, oatmeal can be a great option for you. Oatmeal, most commonly known as rolled oats, is prepared oats ready to consume in a form of porridge or cereal. Other than rolled oats, there are other types of oatmeal - such as steel-cut oats, quick oats, and instant oats. You first need to prepare clean oat groats - the hulled kernels of wild oats, and you can decide which oatmeal processing equipment you would like to set up and depending on the oatmeal of your choice.

Oatmeal

To put into perspective, the average number of peanuts that you use to make a 12-ounce jar of peanut butter is 540 pieces. Peanut butter is widely used as a spread for most bread and biscuits. To make it, use raw peanuts and process them using peanut butter making machines.

Peanut butter

Peanuts, also known as groundnuts are one of the most popular edible seeds in the world. You can eat them as-is or process them further into on-the-shelf products like peanut butter, oil, snacks, and soups. Depending on what you want to make, some peanut manufacturing processes include roasting, frying, boiling, grinding, pressing, and coating the peanuts.

Peanuts

Pistachio nuts offer several health benefits and are very nutritious. The most common way they are enjoyed is when they are roasted or eaten raw. Generally, pistachios are harvested when the shell splits. They are mechanically shaken and caught in a tarp. Furthermore, you can hull and dry them properly before roasting. To achieve all of this, you will need special pistachio processing equipment

Pistachios

Roasted nuts

Sugar coated nuts

The classification of sunflower seeds changes according to the pattern of its shell or hull. If the shell is solid black, it is an oilseed sunflower. With these, you produce sunflower oil. If the shell is striped, it is a non-oil sunflower seed or confectionery sunflower seed. These usually become snack food products. Whether to make them as snacks or oil, processing sunflower seeds include steps like drying, screening and cleaning, grading, roasting and de-hulling, flavoring, grinding, pressing, refining, and packing.

Sunflower seeds

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