Roasting & Debacterizing
Cocoa Beans - from process to flavour.
The increasing demands being placed on the special flavour characteristics of high-grade cocoa beans require flexible processes. Specific applications need to be selected for cocoa varieties of very diverse origins such as Ecuador, Venezuela, Côte d’Ivoire, Ghana, Brazil, and Sulawesi.
The different roaster types of Bühler Barth allow product-specific settings to be selected which determine the roasting degree. The selection of similar or entirely different temperature profiles with a highly flexible retention time in the roasters allow almost unlimited possibilities of flavour development. The pyrazine content of the cocoa beans is used as an indicator for the roasting flavour as well as for the reproducibility of the roasting process.
Nut roasting and pasteurizing.
The NR roasting system is characterized by the fact it develops a good product flavour and ensures an optimal shelf life and uniform roasting degree. Especially the high oxidation resistance achieved has a highly beneficial effect on the shelf life of roasted hazelnuts, peanuts, almonds, and cashew nuts. In addition, a novel pasteurizing process for almonds efficiently reduces the germ count while leaving the visual appearance of the treated almonds unchanged and minimizing the water absorption capacity.
Modularity meeting your needs.
Modular components allow an almost unlimited flexibility for every application. Customized system modules are available to accommodate any required throughput capacity. The configuration of the modules produces a small machine footprint and allows the available building space to be efficiently utilized.