Cocoa Butter Processing Process

Cocoa butter is one of the products with many applications in life. The production process determines the main quality of cocoa butter. Let's explore with Cocoa Trong Duc the process of producing cocoa butter.

Cocoa butter production process

After cocoa beans are collected, it is required to ferment for cocoa butter processing. The fermentation process is the first stage and deciding on the quality of cocoa butter. [Nbsp]

+ Cocoa fermentation

Remove crushed cocoa beans, remove seeds, remove shells. Then proceed to fermentation. You can choose how to pile or compost baskets, incubation barrel. Just put cocoa beans, cover banana leaves or jute tightly. [Nbsp] Put the basket in the sun during the day and avoid rain. [Nbsp] The fermentation time does not exceed 24 hours. [Nbsp]

+   Clean cocoa beans

Cocoa beans can be cleaned in two ways:   using an air blower or electromagnet. Then remove the fiber, dust of the grain. [Nbsp]

+ Roasted seeds

The roasting process aims to reduce the moisture, remove the shells of cacao. At the same time, create a unique aroma for cocoa butter. Roasting temperature is from 100 degrees C - 105 degrees C. Drying time 20 - 30 minutes. After roasting the seeds, it is necessary to let the large fan cool quickly to avoid the fat from the seeds being lost.

+ Crushing seeds

Cocoa bean grinding process takes place in 2 stages: rough grinding and fine grinding. In the rough grinding stage, cocoa beans are crushed but still crushed. A large fan will blow away the beans and cocoa shell. Then use heat from 50 degrees C - 70 degrees C to finely grind cocoa beans. Finely ground seeds at this temperature will melt into a paste.

+ Melting

Boil cocoa powder at a temperature of 35 degrees C - 36 degrees C. You can apply the method of squeezing butter from dough, pressing from germinated cacao seeds, extracting with cocoa solvent ...

Use a hydraulic press to squeeze out the butter in the cocoa beans. The amount of avocado collected will be kept at a temperature of 30 ° C - 34 ° C to stabilize the butter. [Nbsp]

+ Deodorant

After obtaining cocoa butter water, let it settle and distill by vacuum system. Distillation time is within 30 minutes - 3 hours at a temperature of 105 degrees C.

Then, cool down to 20 degrees C to obtain whole cocoa butter.

The above is the most standard cocoa butter production process. Customers can refer and better understand cocoa butter products. To buy pure cocoa butter, please contact us via the hotline for advice and receive the fastest quote Cocoa Trong Duc is very pleased to serve customers.