Cocoa powder is an important ingredient in the production of chocolate, hot cocoa drinks and a variety of baked goods. From cocoa beans to cocoa powder requires a complex process. The production process of cocoa powder is described in detail below.
Harvesting and fermentation of cocoa beans
The production of cocoa powder begins with the cocoa pods on the cacao tree. These pods are usually picked by hand when they are ripe. After picking, the pods are opened to remove the cocoa beans inside.
Fermentation: Fresh cocoa beans contain a bitter taste and undesirable flavor components. To improve the flavor, the beans need to be fermented. During fermentation, the beans generate heat and the temperature may rise to 40-50 degrees celsius. Fermentation helps remove the bitterness from the beans and develops a distinctive chocolate flavor.
Drying
Fermented cocoa beans contain high levels of moisture and need to be dried for preservation and subsequent processing. Drying is usually carried out in sunlight, but mechanical drying can also be used. The drying process takes several days until the moisture content of the beans is reduced to about 7%.
Washing and screening
After drying, the beans are transported to the processing plant where they are washed and screened. Washing removes surface impurities and dust, while screening removes debris and poor quality beans, ensuring the quality of the raw material for subsequent processing.
Roasting
After cleaning, the cocoa beans are fed into a roasting machine for roasting. The roasting temperature and time are adjusted according to the type of cocoa bean and the desired flavor. During roasting, the beans' shells become brittle and the cocoa kernel inside becomes friable, while developing a rich chocolate flavor.
Hulling and milling
After roasting, the cocoa beans go through a hulling machine, which separates the cocoa kernel from the shell. Next, the kernel is ground into a coarse paste called cocoa liquor or chocolate liquor. This nugget consists of cocoa solids and cocoa butter and is the basis for the production of cocoa powder.
Pressing
The cocoa liquor mass is pressed in hydraulic presses or screw presses to separate the cocoa butter from the cocoa cake. The cocoa butter is used in the production of chocolate and other food products, while the cocoa cake is the raw material for cocoa powder.
Crushing
After pressing, the cocoa cake is further crushed into powder. Depending on the fineness of crushing and subsequent treatment, cocoa powder can be divided into natural cocoa powder and alkalized cocoa powder. Alkalized cocoa powder is alkalized before crushing to adjust its acidity and improve its solubility and color.
Packaging and storage
Finally, the made cocoa powder is sifted to ensure uniform particles and then packaged. Packaged cocoa powder needs to be stored in a dry, cool place to prevent moisture and spoilage.
Understanding and mastering the operation and control points of each process is crucial for producing high quality cocoa powder. If you want to know the cocoa powder processing machine, you can contact us.
