Humidity Monitoring Cockpit
Continuous measurement of humidity level during pre-treatment or roasting of cocoa beans.
Enhanced Flavor Development
- The optimized humidity level allows for an intensified and prolonged Maillard reaction and ensures enhanced flavor properties.
Maximum Throughput
- The addition of steam increases the energy transfer rate and ensures improved throughput.
Maximum Yield
- The optimum residual moisture level inside the cocoa beans reduces fines and ensures maximum yield.
Maximum Efficiency
- The rapid heat intake enhances the popping effect and ensures maximum yield.
Smart sensors. Smarter processes
The Humidity Monitoring Cockpit ensures precise humidity control in cocoa bean pre-treatment and roasting. By continuously measuring humidity levels and adding steam when needed, it maximizes yield, flavor and process efficiency.
The Humidity Monitoring Cockpit sensor continuously monitors the humidity level in the convective air stream of the pre-treatment or roasting unit. If it falls below a set threshold, steam is automatically added to maintain optimal conditions. This ensures rapid heating while preventing unwanted drying. Additionally, by achieving the ideal humidity level, the Maillard reaction is enhanced and prolonged, resulting in richer and more pronounced flavor properties.
