Roasting system Tornado RSXBühler Barth's advanced development of the Tornado RS is our Tornado RSX with the focus on improved taste and color development including more efficient energy use and increased throughput. For the first time, this roaster combines two different roasting technologies, the convective as well as the conductive roasting.
Our batch roaster allows an almost unlimited variety of different process parameters; flexible combinations of roasting time, temperature and moisture control are possible. Thus, each roasting recipe can be adapted specifically to cocoa beans of any origin, also ensuring optimum aroma development, and flavor intensity.
In addition, added water or saturated steam during the roasting sterilizes a batch effectively to a germ count in the final product of less than 1000 CFU / gram. This can be monitored by the HydroKen™.