Innovative cocoa processing solutions

To get from your raw cocoa bean to the cocoa powder or chocolate mass that defines your unique product, you need full control over taste, texture and efficiency. Our processing technology offers you that, with customized solutions you can rely on.

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Innovative cocoa processing solutions

To get from your raw cocoa bean to the cocoa powder or chocolate mass that defines your unique product, you need full control over taste, texture and efficiency. Our processing technology offers you that, with customized solutions you can rely on.

We have been developing high-performance roasting technologies for about a century. We consistently invest in scientific research into the cocoa fruit, its genotypes and the fermentation process in order to improve the quality of our process solutions.

From nib processing and roasting to sterilization, our aim is to give you the most accurate and reproducible process, so that you can achieve the flavor profile, aroma and texture you need, every time.

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Applications and commodities

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Continuous or batch production options

We have continuous high-throughput lines, such as the Barth RoaStar, for single recipe chocolate mass production and our NARS line for batch-processing multiple recipes. Both set standards in high yield, low maintenance and minimal energy consumption.

Precise flavor control

The processing of cocoa beans into finished cocoa powder is a crucial factor in achieving different taste options and qualities. Our roasting technologies allow you to accentuate the precise flavoring agents that are vital for the delicious chocolate taste you want for your cocoa powder.

The Bühler process

Efficient in every step of production

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Gupfenstrasse 5
Uzwil
9240
Switzerland