Cocoa

Cocoa is obtained from harvesting cocoa beans from the cocoa tree, which go through a process of fermentation, drying and roasting. Cocoa powder is obtained following a series of processing operations (in particular after pressing the cocoa mass). It contains protein and dietary fiber, but also aluminum, lead and cadmium.

It takes on the appearance of a fine, flowing brown powder.

Cocoa powder is easily soluble in water or milk.

The particle size of the cocoa powder is <10µm or 13µm (for the leaves).

Cocoa powder is mainly used in the food industry for:

• The confectionery and chocolate sector (chocolate bars, candies, etc.)
• The pastry sector (ganache, breads)
• The prepared meals sector (cakes, pies, creams, ice creams, sauces, mousses, spreads)
• Drinks (hot chocolate, cocoa liquor, flavored coffees, syrups, etc.)

Cocoa butter can be used in the cosmetic industry for the manufacture of creams and oils in skin or lipsticks products, as well as in the pharmaceutical industry (suppository).

Cocoa beans can be stored in large burlap bags in air-conditioned warehouses, or in a silo for better preservation.

Depending on the environment and the nature of the cocoa, the flow characteristics can range from good to “semi-flowable”.

Before their industrial handling, cocoa beans have generally already undergone fermentation and drying stages. Upon arrival in a manufacturing workshop, they will then undergo various processes depending on the desired finished products: sieving to remove foreign bodies, dosing, crushing or grinding to obtain a liquid paste, mixing, conditioning, emptying, transfer and storage.

The Palamatic Process vibrating screen eliminates agglomerates and ensures a clean, quality product without lumps or foreign bodies. It comes in an Easy Clean version, ensuring quick disassembly and cleaning, reducing downtime and also improving operator safety.

Pressing the cocoa mass leads to obtaining a thick compact cake that will facilitate the grinding to produce a powder. Palamatic's UM® pin mill is ideal for producing very fine cocoa powder. It is available in 4 models according to your production needs.

Mixing operations can take place between cocoa powder, sugar or milk powder for the production of chocolate, chocolate cookies or cakes, creams, ice creams, drinks, etc. Palamatic has developed a whole range of industrial mixers with a vertical food mixer meeting food industry hygiene standards.

Cocoa powder can be packaged in sacks or big bags by using Palamatic bulk bag filling and bagging stations.

In order to avoid any emission of dust in your place of production, a dedusting system can complete the installation.

Palamatic Process has carried out several installations at plants handling cocoa powder:

• A cocoa packaging line with integrated sieving has been set up for the manufacture of chocolates, confectionery, condiments and seasonings. This process is equipped with a bag dump station incorporating a sieving system, a pneumatic transfer cyclone, a compactor as well as a dust removal system. The installation offers a throughput of 3000 kg / hr.
   
• A big bag packaging line for the production of very fragile chocolate balls. This was done in accordance with the constraints of the customer who was subject to strict hygiene standards using suitable equipment.

Contact our powder experts for your cocoa handling project.