| branches > confectionery > cocoa (butter, powder) |
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interactive flowsheets
Cocoa preparation
Cocoa preparation
| Harvest manual |
| Packaging |
| Water |
| Cleaning |
| Pre-heating |
| Mill |
| Pulverizing |
| Instant rising |
| Conchieren refining |
| Heat |
| Heat |
| Caustic solution |
| Press 80-90°C |
| Warm water |
| Mill |
| Crushing |
| Air |
| Cocoa butter -> Chocolate production |
| Fermentation 5-6 Days 45-50°C |
| Drying in the sun 60%-70% |
| Sacking 60-70kg/sack |
| Roasting 10-35 min 94-160°C Chocolate 116-121°C Cacao |
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