COCOA PROCESSING

Definitions
The U.S. Food and Drug Administration (FDA) has established Standards of Identity for various cacao products (21 Code of Federal Regulations Part 163). These standards designate the names of the cacao products as well as the percentage of key ingredients that must be present.

Cacao – used in the FDA regulations to refer to the bean which is the source of the cacao components chocolate liquor, cocoa butter, and cocoa powder.

Chocolate liquor - produced by grinding the cacao bean nib (or center) to a smooth, liquid state. In the U.S., chocolate liquor can also be called chocolate, unsweetened chocolate, baking chocolate, or bitter chocolate. In Canada and Europe, other names include cocoa (cacao) mass and cocoa liquor.

Cocoa butter - the fat naturally present in cacao beans. The amount of cocoa butter in cacao beans typically ranges from 50 to 60%, with the balance being non-fat cocoa solids.

Cocoa or cocoa powder - the product made by removing part of the fat (i.e.,cocoa butter) from the cocoa bean and grinding the remaining material to a powder.



SMALL COCOA PROCESSING PLANT





The above chart is showing how to process cocoa beans into
Cocoa Liquor / cocoa mass
The plant is equipped with :
1. Pre-Drying machine
2. Winnowing / Deshelling machine
3. Roasting & Cooling machine
4. Grinding machine
5. Transporting such as :
a. Screw Conveyor
b. Bucket Elevator
c. Fliud Pump / Gear pump + Piping
d. Dumping Station
e. Aspiration pipe to Cyclone and Centrifugal Blower
f. Platform