Cocoa Paste Production Line

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Describe

Process of cocoa paste production line

Roasting: through controlled-temperature roasting, the flavor of cocoa beans is fully released, laying the foundation for subsequent dehulling and grinding.

Peeling/Dehulling: the outer husk is removed, leaving only the cocoa nibs to ensure raw material purity.

Grinding: the cocoa nibs are ground into a fine cocoa paste, also known as cocoa mass/liquor. This can be further cooled into solid cocoa liquor or used for cocoa butter extraction.

The cocoa paste production line integrates roasting, shelling, and grinding processes into one system, supporting flexible customization for applications in chocolate, beverages, and other industries.

The cocoa paste production line processes cocoa beans into high-quality cocoa paste (liquor/paste). This line can be customized to meet customer requirements, with capacities ranging from 50 kg/h to 2000 kg/h, suitable for small-scale processors to large-scale fully automated production lines.

The entire line automates roasting, shelling, and grinding processes, ensuring pure taste and rich flavor while offering simple operation and low maintenance costs. It stands as a crucial piece of equipment for deep cocoa bean processing.

High-temperature roasting fully develops the cocoa beans’ flavor profile. The shelling and grinding processes ensure the purity and uniformity of the cocoa solids, ultimately producing cocoa paste. This paste finds extensive applications in chocolate, cocoa beverages, desserts, and other food processing sectors.

Cocoa liquor production line technical parameters

Machine name	Power	Dimension	Capacity
Cocoa bean roaster	18kw	300012001700mm	50-500kg/h
Cocoa bean peeler	0.75kw	120011001200mm	200-500kg/h
Cocoa bean grinder	7.5kw	7504501000mm	300-1200kg/h