Batch Operating and Continuous Roasters

The function of the pretreatment system in interaction with the dehulling plant determines the efficiency of a cocoa processing plant. The decisive element for product quality is subsequently the roaster. The use of modern nib roasting machines (roasting of cocoa nibs) today offers numerous advantages compared to traditional bean roasting.

Quality limiting factors such as under- and over-roasting and the loss of cocoa butter due to diffusion in the cocoa bean shell are eliminated by nib roasting. As sterilisation does not only take place on the bean surface, but also directly on the nibs, the bacterial count can also be impressively reduced.

During the batch process in particular, additional measures can be carried out to increase the aroma and flavour during the roasting process. In this way, cocoa beans with less aroma and flavour can be brought to a higher quality level. Additionally, the flexibility of this system enables alkalisation during the roasting process and therefore a broad variety of cocoa powder colours. Depending on the particular application, our customers can choose between continuous or batch operating roasters with outputs of up to 6 t/h. Our range of products can be complemented - depending on the requirements and applications - by alkalisation and sterilisation reactors to be separately installed.