Cocoa processing

Classification, alkalisation, crushing, fine grinding, homogenising, lecithinising & agglomeration.

The processing of cocoa from the bean to the final application in chocolate, instant beverages and confectionery includes many highly technical steps. During the process, the fat content, abrasion, texture changes and temperature changes of the product all have an effect on the machines and systems.
When it comes to the comminution of cocoa nibs as well as the pulverisation of cocoa shells, cocoa press cakes and chocolate crumbs, Hosokawa Alpine can provide state-of-the-art process-technological solutions and has a large portfolio of systems installed worldwide. At the same time, Hosokawa Micron B.V. – a member of the Hosokawa Group – covers another wide area of cocoa processing which among other things, includes alkalisation, lecithinisation and instant-agglomeration

Solutions for

  • Cocoa press cake
  • Chocolate crumbs

Cocoa Press Cake

Crushing, deglomeration and ultrafine grinding.

As one of the two main products in the cocoa production process, cocoa press cakes are finely ground to prepare them for further applications. In spite of the powdery structure, the product has an abrasive effect on mills and systems because the initial product still contains residual traces of shells and husks after pressing. The varying residual fat content of up to 26% in cocoa press cakes as well as the textural differences caused, for example by alkalisation, also have an influence on the downstream grinding process. The fineness of the cocoa powder and uniform particle size distributions dictate the solubility in the final application. Moreover, the temperatures during the process determine the later colour.

 

  • Fineness values according to industry standards of 99.7% < 75µm
  • Higher fineness values for special applications possible dependent on the fat content
  • Influence on the colour by means of adjustable temperatures
  • Defined particle size distribution
  • Ultrafine grinding of highly alkalised cocoa press cakes
  • Ultrafine grinding of cocoa press cakes to 26% fat content
  • Circuit gas for low humidity in the process
  • Special design with wear protection
  • As an option, explosion-protected machines and systems

Chocolate

Ice-cream

Beverages

Chocolate-spreads

Backed Goods

Backing cocoa

Chocolate crumbs

Deglomeration and micronisation for homogeneous powders.

Ground chocolate crumbs are common in the chocolate and beverage industry as a pre-mixture for final applications such as instant cocoa drinks and chocolate fillings. The challenge for process technology is the simultaneous grinding of explosive products that have widely varying properties and process behaviour.
Cocoa powder with a high fat content, sugar with varying degrees of fineness and milk powder have to be ground together in a system of mills to a uniform powder. A steep particle size distribution in the µm range thereby dictates the later application.

  • High fineness values for optimum solubility
  • Defined particle size distribution
  • Circuit gas for low humidity in the process
  • As an option, explosion-protected machines and systems

Chocolate

Pralines

Backed Goods

Beverages

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Brochure Cocoa
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